Ingredients portion 2
Wheat flour 90 g
Chicken egg 1 piece
Sweet pepper 1 piece
Chilli pepper 1 piece
Carrots 1 piece
Potatoes 1 piece
Tomatoes 1 piece
Onions 1 head
Beef broth 1 l
Beef 500g
Ground black pepper to taste
Garlic 1 clove
Greens 1 bundle
Salt to taste
Honeysuneli to taste
Cooking instructions 1 hour
1 For the noodles, mix the ingredients together. Knead thoroughly and knead until malleable. Add flour, if necessary (the dough should be firm but not dry). Leave to rest for 30-40 minutes.
2 Meanwhile, prepare all the vegetables: dice, chop or shred.
3 Lightly fry the meat (I have ready-made goulash pieces), then add the vegetables in turn: first the onion, then the carrot and pepper, then the potatoes and finally the tomato. Cook for about 5 minutes.
4 Then pour in the warm stock, just above the level of the vegetables, turn down the heat and simmer for about 30 minutes, adding the spices. At the end, add the chopped garlic and herbs. Season with salt and pepper to taste.
5 Meanwhile, roll out the dough, roll it up in several layers and cut the noodles. You can use bought-in noodles, but fresh, homemade noodles will look completely different in this dish! Arrange the noodles to dry. Then boil them in salted water. I make my usual egg noodles.
6 Place the noodles on a plate and top with the soup.
