OK HERE IS THE BEST I CAN DO...Its was all in my head and i dont follow measurments so best of luck to you on it...
Beefy noodles
add water,salt,pepper and beef boulin to taste.i make diffrent pot sizes so amount of water is how ever much you think you need to feed family,plus left overs.Take any beef cook till tender and/or falling apart.Use little or alot depends how much meat you want.
When meat is done if its not in small pieces either shredd or cut it up. then when its at a rolling boil add the egg noodles slowly.(egg noodle recipe below)If the flour from the egg noodles dont thinken the stock add corn starch.(i just add some corn starch to a small cup of water mix well then add it to the stock slowly stiring as i add it till its thick as i want it)
For the chicken noodles/dumpling
add chicken boulin to a pot of water plus the chicken (any kind dark or white) cook till done.if chicken is not in small piece take out and (cool it off)pull off all the meat from the bones and add back to the pot the meat.when water is at a rolling boil add the egg noodles (egg noodle recipe below)then to thicken it up i will add a can or 2 of cream of chicken soup.(or thicken like you would the beef with corn starch)
any egg noodle recipe will do but here is a easy one...
Egg noodles
1 cup flour
1 egg
1/2 egg shell of milk
Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.
On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.
Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.
Beefy noodles
add water,salt,pepper and beef boulin to taste.i make diffrent pot sizes so amount of water is how ever much you think you need to feed family,plus left overs.Take any beef cook till tender and/or falling apart.Use little or alot depends how much meat you want.
When meat is done if its not in small pieces either shredd or cut it up. then when its at a rolling boil add the egg noodles slowly.(egg noodle recipe below)If the flour from the egg noodles dont thinken the stock add corn starch.(i just add some corn starch to a small cup of water mix well then add it to the stock slowly stiring as i add it till its thick as i want it)
For the chicken noodles/dumpling
add chicken boulin to a pot of water plus the chicken (any kind dark or white) cook till done.if chicken is not in small piece take out and (cool it off)pull off all the meat from the bones and add back to the pot the meat.when water is at a rolling boil add the egg noodles (egg noodle recipe below)then to thicken it up i will add a can or 2 of cream of chicken soup.(or thicken like you would the beef with corn starch)
any egg noodle recipe will do but here is a easy one...
Egg noodles
1 cup flour
1 egg
1/2 egg shell of milk
Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.
On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.
Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.
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