ReceptnaptárHomemade pasta with beef and vegetables
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Ingredients
Method
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- Knead the flour with the eggs, a little water and the salt into a firm, elastic dough, then cover and rest for 20 minutes.
- Heat 1½ tbsp of lard in a pan, add the meat, season with salt and braise covered with a little water, stirring now and then, for about 45-60 minutes until tender.
- Heat the rest of the lard in another pan, add the carrots, kohlrabi and savoy cabbage, season with salt, add the marjoram and braise covered with a little water for about 20-25 minutes until tender.
- When the meat and vegetables are both tender, mix them in a larger pan and keep warm.
- Cut the rested dough into finger-wide strips, then roll each strip with your palm into thin, long, macaroni-like strands.
- Bring plenty of salted water to the boil in a large pot.
- Cook the pasta strands for 3-4 minutes until they rise to the surface and are cooked through.
- Drain, then toss with the meat and vegetable ragout.
- Add a little more lard if needed and serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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