[Jhohanna]

The translation is *great*! I am soooo excited about trying this recipe. My husband saw the picture and exclaimed that I have to make it! He hasn't had this since he was a boy...I try to make a lot of German dishes for him, and I've gotten pretty good. But still I make a lot of Asian and Italian. Thank you again!

[Mrs.Nooseman]

Thanks.I had to fix a few things in the original translation,because it came out garbled.LOL.

You'll like this recipe.

There are many variations of this recipe and some times I leave out the asparagus and mushrooms.It still tastes good either way.

I found that if I boil my chicken in chicken broth instead of saltwater it is even better.:)

Have fun cooking it and if you have any questions freepmail me.

[TASMANIANRED]

My Grandma Ethel made a dish she called filled noodles.

I just do the taste method for making it.

It was to die for and it is way too complicated to make in a small batch.

I usually make it for big family events. I usually make it in a 5 gallon stock pot.


Grandma Ethel's Filled noodles.

1) Stock.

Make a rich beef stock with onions, celery, parsley and tomatoes. We are looking for robust flavor.

2) Good ground beef. Veal is preferred but ground sirloin will do. Finely chopped onion, salt and pepper. I usually use one onion per pound of beef. Mix well.

3) Egg noodle dough. In a large bowl.. 3 beaten eggs. 3 tsp of water or oil. ( the oil will make a more pliant noodle but water is more traditional) Salt and pepper. At least 2 cups of flour but could be up to 4 depending on the humidity.

Add the flour 1/2 cup at a time to the eggs and beat until smooth. Salt and pepper. When you reach a stiff dough , flour your working surface well and start with a table spoon of the dough mixture. knead well adding flour until you have a rollable product that is not dry.

Roll it fairly thin. Spread the meat mixture on the dough leaving about 3/4 inch margin. Moisten the edge with water or beaten egg and roll lenghtwise. You should have a long tube of meat. Seal the edges.

Slice into pieces about 3 inches long.

Very gently slide these into the simmering broth. They will sink and then some back up. Cook until the next batch is ready to add.

These are very fragile, don't crowd and don't stir.

Lift them out with a slotted spoon to a warming pan.

When they are all cooked. Take about a quart of broth, Bring the temperature up to a gentle boil. 4 tbs of cornstarch in a cup. Add about 4 tbs of hot broth and stir until you have a paste. Add 4 more tbs until it is thin and milky. Add to the broth to thicken.

Serve with the gravy poured over...