(04-07-2022, 11:29 PM)kdog Wrote: That sounds good ! Yes we use manwich a few times a month . Might have to try that.
I saw a recipe the other day that involved doritoes , a pie crust , taco meat and cheese.
I love beef stroganoff , but lately we have been unable to find egg noodles anywhere.
And as far as the goulash goes, I love it. My grandmother would make it in Iowa, just a tamer version of the southern.
If you can't find egg noodles you can always make them if you have time.
Ingredients:
1 cup all-purpose flour, plus more for rolling out the noodles
1/2 teaspoon fine sea salt
2 large eggs
1 teaspoon oil (I use olive oil, but vegetable oil works) (as a beside, I don't measure the oil, just add a small splash)
Combine the flour and salt on a clean work surface (countertop or table). Make a well in the center, almost like a "bowl" of flour, to hold the eggs. Crack the eggs into it.
Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs. As you beat them, they will slowly but surely take up some flour from the edges.
Keep stirring and pulling in more flour until a solid dough forms. The dough will be sticky. Don't worry; you'll be working in more flour in a moment. Add too much flour now, and the extra flour needed to roll out the noodles will lead to a dry rather than tender noodle
With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking to either the work surface or your hands, until the dough is smooth and no longer sticky.
Wrap the dough with plastic wrap and chill it for at least 30 minutes and up to overnight.
Divide the chilled dough into 2 pieces and work with one half of the dough at a time.
On a well-floured surface, roll out the dough to the desired thickness (anywhere from 1/4 inch to paper-thin, depending on your preference). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface underneath. Sprinkle everything with flour—including the work surface when you lift the dough—as necessary to keep the dough from sticking.
Use a sharp knife or pizza cutting wheel to cut the noodles. You can make them as narrow or wide as you like. Be sure to cut them as evenly as possible to ensure a uniform cooking time. If you fold the dough to cut, make sure it is floured so it does not stick together.
I usually flour the dough to prevent sticking, then roll the dough up like you would for cinnamon rolls. I have found that for me, this allows for the most uniform cutting, ensuring that all your noodles will be the same size.
Lay the noodles on a cooling or drying rack and let them sit until ready to cook. Repeat rolling and cutting with the remaining half of the dough.
Boil the noodles in well-salted water until tender to the bite (2 to 10 minutes for fresh noodles depending on the thickness). Drain and use in any recipe.
To store egg noodles, make sure they are dried completely and place them in an airtight container. Store in the fridge for up to 3 days. Or place dried noodles in a freezer bag or freezer container, and store frozen for up to 8 months.
To dry, hang over hangers until mostly dry, then transfer to a tea towel covered table and lay flat to finish drying the rest of the way.
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That southern Goulash recipe is the style @"Ninurta" grew up with... Every area has their own. Mine calls for less spices/herbs and no cheese, but it does have sour cream. The one I used has shell noodles instead of the macaroni noodles.
I love stroganoff too. I make a 'poor man's stroganoff" with reasonable frequency. I like the taste and the ease of it. It's just meat, an onion, dry Lipton onion soup mix, cream of mushroom soup, and milk to thin it served over egg noodles.