Meat with a special dough, unique taste!

A unique combination. Meat with special dough. gourmets appraisal

We make this dough almost every day. It is suitable both for soups and in the form of homemade noodles. The perfect dough will never stick to each other. It is this dish with this dough that we cook twice a week. And it is this dough that does not require a lot of products, even in the old days they cooked noodles this way and, as we think, they still cook noodles according to this recipe. And so we need for the dough.

INGREDIENTS

• flour – 500g
• egg – 2-3sh
• (if you need a little water)
• salt (by eye)

PREPARING THE DOUGH

In this dish, I always prepare the dough in advance so that the speed of my work in the kitchen does not interfere. And so we take a bowl, sprinkle pre-sifted flour, add salt, and then eggs. You can eat the whole egg, only the yolks.

Well, frankly, with yolks, the dough turns out to be denser and tastier. After adding the eggs, knead the dough well, it does not immediately turn into a smooth dough after a long kneading, if you do not get a smooth dough, you can add a little water (room temperature). The dough should be very dense, otherwise they will stick to each other during cooking. After receiving a smooth dough, we make 2 small koloboks out of it and leave for an hour to rest for 2. And we take the meat. What do we need for meat.

INGREDIENTS

• Ground beef – 500g
• spices –
• ground black pepper
• kareander
• chaman
• egg -1sh
• salt

PREPARING MINCE

We take minced beef, you can grind it 2 times so that the koloboks from the meat turn out smooth. Add spices chaman, karyander, ground black pepper, egg salt to the minced meat and knead properly. Here we add the egg so that the meat does not fall apart during frying, and keeps its shape. You can add semolina for special elasticity. After cooking, we divide the meat into small koloboks and leave it aside, and again we take up the dough.

The koloboks obtained in advance from the dough must be rolled out thinly with a very large amount of flourso as not to stick. Then the rolled dough should be wrapped up like a roll, I will mention with a lot of flour, and this one should be divided into thin parts, well, 1 cm first. Then these noodles need to be added to a sieve and trusts so that the excess flour spills out. Then we insert a frying pan on gas and a small amount of oil or vegetable oil and fry our meat balls in it. We fry the balls on both sides, add red ground pepper, black pepper, you can add tomato paste or simmer for a few minutes under the lid.

Then lovrovy leaf to taste of water half a glass and simmer over low heat under the lid. And in the place of this, it is necessary to boil water and add our prepared noodles to boiling water and open until half cooked. When the noodles are half-cooked, you need to combine with our meat balls and simmer for a few more minutes, and the will is ready from the top, you need to fill it with fresh herbs. Have a nice appetite!