Potatoes, stewed with meat and noodle. Before that, the taste and aroma will not stand anybody! And all the ingredients precisely is your home. If you still do not qualify, I recommend definitely cook.
-600gr meat fillets.
Vegetable oil - 5-6st.l.
Salt - 1 tsp
Black pepper - to taste
Herbs Italian cuisine - to taste
Bay leaf -2pieces.
Water -500 ml. (150 ml. - meat, 350ml - in potatoes)
Dill - to taste
Sol -1 / 3ch.l.
Soda -1 / 2ch.l.
lemon juice - 1 / 3ch.l.
You can cook any meat chicken, beef, turkey pork today I have 600 grams. 2 large onions cut into half rings.
The thick-walled pan or kettle pour oil about 5 tablespoons, put onions and fry until light golden now add meat, stir and add half tsp salt, spices, I add black pepper, aromatic herbs Italian cuisine here oregano, basil, rosemary, thyme. And stir fry until the meat starts gilded time takes 7 minutes now pouring 150 ml of water, close the lid and meat stew another 7 minutes. If you need to beef stew longer, 30 minutes.
During this time, Peel potatoes and we shall cut into cubes of medium size. Weight 1 kg of purified potato. Add the potatoes to the meat, add a little 1/3 teaspoon salt, bay leaf, pour 350 ml hot water, close the lid and simmer over medium heat until almost cooked potatoes.
During this time, we prepare noodle. The bowl pour 130 ml yogurt, add 1/3 tsp salt, 1 / 2ch.l. soda and stir. I always add a little more lemon juice to soda exactly repay it was not flavor of soda. Add the sifted flour and knead the dough. The dough should get soft and cling to the hands. 150 grams of flour will require a lot of add flour is not necessary, it is better then pripylit flour your hands and the table to cook noodle were soft and airy.
Divide the dough into small portions of each of the Kata cones dipped his hands in the flour to make the dough is not stuck to the hands. Finished blanks camouflage towel and leave for 3 minutes rest. The potato is almost ready, on top of the potatoes decompose kolobochki dough and tight-fitting lid to keep the steam inside.
You can wrap the abutment cap and the pan with a wet towel. I leave so. Bates heat to minimum and cook until cooked, ready-made noodle should change the color of the time it takes 15-20 minutes. During cooking, the lid can not be opened otherwise noodle may fall off. Prepare the garlic dressing. In a bowl, melt the 1 tablespoon butter, dill finely chop. To the oil add 3-4 cloves of garlic passed through the press garlic and dill.
Stir. Lubricates ready noodle garlic. Close the lid and leave for 2-3 minutes and serve for dinner.
Served such as potatoes. Kasane to be covered with a suitable large bowl and turn over on a plate.
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