| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
For gravy
- 200 gram Meat
- 2 pieces Onions
- 2 pieces Potatoes
- 1 piece Garden Redish
- 100 gram Beans
- 2 tablespoons Tomato paste
- 1 liter Water
- 4 pieces Bulgarian pepper
- Vegetable oil
- Salt
- Black pepper
- Garlic powder
For noodles
- 800 gram Flour wheat / Flour
- 1 piece Chicken egg
- 0,5 liter Water
- 3 tablespoons Vegetable oil
Ingredients
For gravy
For noodles
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Instructions
- Cut all the ingredients into strips.
- Pour vegetable oil into the cauldron.
- As soon as the oil is properly heated, lay out the meat. Observe an interval of 2 minutes between each ingredient.
- Then add the onion to the meat.
- Potato.
- Radish.
- Beans.
- Tomato paste.
- Bulgarian pepper. Celery. Dried black pepper and garlic. Add salt to taste and fill with water. Cook over medium heat for 10 minutes.
- Pour water into a deep bowl, add salt, mix well. Add the egg. Mix well. Add flour and knead the dough. Leave it on for 20 minutes. The dough is pulled out with a tourniquet, cut off small pieces and spread on a dish greased with vegetable oil.
- Take the sausage and pull it out, roll it out on a board and twist the dough into a spiral. Cover with a towel and leave for 10 minutes
- Repeat again. Leave the rolled dough for 7-10 minutes. Take one piece and start, slightly pulling, passing through your fingers, slightly twisting the dough.
- Pass the blank through your fingers, pulling the noodles.
- Dip the noodles into boiling water. Boil for 2 minutes, discard the noodles with tongs or a fork in a colander, rinse with cold water, put in a large bowl, brush with vegetable oil so that the noodles do not stick together. Serve the noodles with gravy. Enjoy your meal!
