Noodles - pasta, in the form of long narrow strips of dough.
In times of total scarcity, our mothers and grandmothers made noodles at home.
Of course, today it is no longer a problem to buy quality noodles in the store.
But still, home-made noodles cannot be compared to a store-bought product.
Noodles with meat - the basic principles of cooking
To make noodles with meat, absolutely any noodles are used. It can be either a store product or home-made noodles. True, to make noodles at home, it takes a lot of patience and time. To begin with, knead the dough based on eggs, water and salt. The dough should be solid enough. It should contain the maximum amount of flour. The finished dough is rolled into thin layers and cut into long, wide strips. Before cooking, cooked noodles are dried.
Noodles with meat can be prepared in different ways. It can be a thick soup with vegetables or a main dish. To diversify and fully reveal the taste of the dish, spicy herbs, mushrooms, spices and herbs are added to it. In principle, you can show your imagination and cook noodles with meat according to your original recipe.
Recipe 1. Provencal Noodles with Meat
Ingredients
200 g pork fillet;
Provencal herbs, basil and oregano;
200 g of champignons;
150 ml of 22% cream;
salt;
large bell pepper;
bulb;
large tomato;
250 g of noodles;
two cloves of garlic;
olive oil.
Cooking method
1. Wash a piece of pork, cut off excess fat and films. Dry the meat with a paper towel and cut into thin strips.
2. Peel the onion, peel it in thin half rings and fry over high heat in olive oil until transparent. We shift the meat to it and continue to fry until the meat is browned. We spread the fried pork with onions in a plate.
3. We clean the mushrooms, wipe them with a damp cloth and cut into slices. We cut the stalk of the bell pepper and carefully clean the seeds. Shred with thin strips, cut in half. We spread the mushrooms and pepper in a pan where the meat was fried, and fry the vegetables until soft. We shift the finished vegetables into a plate.
4. We chop the washed tomato into cubes. Peel and finely chop the garlic. Put the tomato in the same pan and fry the tomato and garlic until mashed. Pour the cream into the tomato and twist the fire to a minimum. In tomato and cream sauce we spread pork, vegetables and pre-cooked noodles. Season with spices and mix gently. Stew, lid, ten minutes.
Recipe 2. Gratin from noodles with meat
Ingredients
300 g pork tenderloin;
100 g of frozen cauliflower;
200 ml cream;
50 g butter;
300 g of noodles;
30 g of flour;
onion head;
100 g of Russian cheese;
25 g mustard;
80 g of processed cheese.
Cooking method
1. We wash the pork under the tap, cut off all the excess and dry the meat with a napkin. Cut it into medium sized pieces. In a pan, melt the butter and put the pork in it. Fry the meat until golden brown over medium heat. We transfer the finished pork to the baking dish.
2. Remove the peel from the onion and finely chop it. Fry the onion in the same pan until soft. Then add the flour and pass, stirring constantly, for about three minutes. Pour in the cream, mix and simmer for the same amount of time.
3. Boil water in a large pan and boil noodles in it, according to the instructions on the package.
4. Put mustard in a creamy sauce and mix. Spread mustard and cream sauce on top of pork. We spread the cauliflower inflorescences on it, which we cover with boiled noodles. On the surface we distribute thin slices of cream cheese and sprinkle with finely grated Russian cheese. We send the form to the oven for 20 minutes. Cook gratin at 180 C.
Recipe 3. Oriental noodles with meat
Ingredients
200 g of homemade noodles;
iodized salt;
half a kilogram of beef pulp;
black pepper;
100 g butter;
liter of broth;
four tomatoes;
five cloves of garlic;
three pods of sweet pepper;
two bow heads;
four carrots.
Cooking method
1. Mix the egg with a half cup of flour in a deep bowl. It should be sticky, batter. Salt it, and, adding a little flour, carefully knead the steep dough. Roll it into a layer a millimeter thick and cut it vertically with long, wide strips. Then cut them in half. Put the noodles on a baking sheet sprinkled with flour and put in the oven. Dry it in ventilation, not including heating. Boil the finished noodles, discard it in a colander and rinse under running water. Put a piece of oil in it and mix.
2. Wash, dry and chop the meat in small slices. Finely chopped peeled onions. Peel, wash and grate the carrots. Peppers cut in half, remove seeds and cut into thin strips.
3. Melt the butter in a stewpan, put onion in it and fry it until golden brown. Now add pepper and carrot and fry all together for five minutes. Then transfer the meat to the stewpan and cook it for ten minutes.
4. Rinse the tomatoes, wipe with a towel and cut into small pieces. Put the tomatoes in a stewpan, add chopped garlic here. Stir and simmer for ten minutes. Pour the broth into the stewpan and continue cooking over low heat for about forty minutes. Add boiled noodles to the sauce with meat, mix and warm for several minutes. Sprinkle the dish with fresh herbs before serving.
Recipe 4. Sweet and sour noodles with meat and vegetables
Ingredients
300 g pork tenderloin;
ginger root;
eggplant;
bulb;
two tbsp. tablespoons of starch;
carrot;
bell pepper pod;
200 g egg noodles
Sauce
30 ml of dark soy sauce;
80 ml of rice or wine vinegar;
30 g of granulated sugar.
Cooking method
1. Peel and wash the vegetables. Chop the onion with thin feathers. Cut carrot and ginger root into strips. Peppers and peppers are cut into thin strips. Grind the eggplant in cubes, transfer to a plate and sprinkle with salt. Stir and leave for half an hour. Then rinse it and squeeze.
2. Wash the pork, soak it in a napkin and cut into small pieces.
3. In a separate cup, mix soy sauce with vinegar, add sugar and mix until it is completely dissolved.
4. Dip egg noodles in boiling, slightly salted water and boil, following the recommendations on the package. Throw it in a colander and leave it to glass water.
5. Heat oil over high heat, put starch in it and salt. Stir and transfer the meat into the pan. Fry the baked pieces of pork, stirring vigorously, until golden brown and transfer to a plate.
6. Add oil to the pan and wait for it to warm up. Transfer vegetables into it and fry, stirring continuously, over high heat. Vegetables should be covered with a crisp on top, and remain soft inside.
7. Put the pork and noodles to the vegetables. Pour all the sweet and sour sauce, mix gently, wait a couple of minutes and turn off the heat. Arrange on serving plates and sprinkle with sesame seeds.
Recipe 5. Noodles with meat and mushrooms in a strict manner
Ingredients
450 g of young beef;
340 g egg noodles;
220 g of champignons;
50 g of horseradish;
1 onion;
250 g sour cream;
50 g of flour;
2 pinches of salt;
2 cloves of garlic;
5 g of ground black pepper;
400 ml of beef broth;
50 g Worcestershire sauce.
Cooking method
1. Wash the beef tenderloin, cut the film and pat dry with napkins. Grind meat in a blender into minced meat. Peel the mushrooms, wipe with a damp sponge and cut into thin slices. Peel the garlic and onions, wash and chop finely.
2. Heat the oil in a large frying pan, put the onion in it and, stirring constantly, fry until transparent. Add ground beef to the onion and continue to fry until it turns brown and crumbly. Sprinkle minced meat with flour and cook, stirring constantly, for two minutes. Pour in the broth, pepper, salt and mix. Bring to a boil, twist the fire and simmer, stirring, a quarter of an hour.
3. In a separate bowl, mix horseradish with sour cream. Add this mixture to the pan, stir and cook for another five minutes.
4. Boil the noodles in plenty of water, following the instructions on the package. Fold in a colander and arrange on serving plates. Top with sauce with meat.
Recipe 6. Kazakh noodles with meat "Kespe"
Ingredients
two kg of beef flesh on the bone;
a pinch of black pepper;
80 ml of sour cream;
5 medium potatoes;
a bunch of dill and parsley;
a glass of flour;
egg;
150 g of cottage cheese;
2 red onions;
2 pinches of salt.
Cooking method
1. Wash the beef thoroughly, pour three and a half liters of drinking water and put the pan on the fire. As soon as the broth begins to boil, remove the foam, twist the fire to a minimum, and cook the meat for about two hours. Remove the beef, and salt the broth.
2. Lightly beat the egg and salt in a cup. Slowly add flour and knead the dough.
3. Peel, wash and boil the whole potato until tender in broth. Remove and cool.
4. Peel the onions, cut into rings, put on a plate, pepper and salt.
5. Roll the dough into a thin layer and cut it into wide strips.
6. Remove the fat from the broth with a ladle. Pour them onion rings. Cover and leave.
7. Transfer the noodles into a boiling broth, mix and cook until cooked. Then turn off the heat and leave it covered for a couple of minutes.
8. Cut the potatoes and beef into slices. Put boiled noodles in a deep bowl, add meat, potatoes and pour everything with broth. Put onion rings. Serve the cottage cheese mixed with herbs and sour cream to the noodles with meat.
Noodles with meat - tips and tricks
For homemade noodles, use only premium flour.
Before cutting the noodles, lightly dry the rolled dough so that it does not stick to the knife and does not reach for it.
You can dry the noodles on the table, turning it from time to time.
Store the finished noodles in a plastic container.
