Noodles and Broth served up!

Noodles and Broth served up!

This is something I really shouldn’t admit as a person raised in a rich Italian American tradition but my favorite food is German. When we have events, I love to do cooking demos and can make German recipes all day long because many of the early settlers to the region were Palatine German. For the May Seige, I wanted to make something hardy, few pots and yet something that would make a good show. I count as a friend a chef in Californina whose name is Stephen Block and he has a very fine website called GERMAN GOODIES RECIPES. He has also compiled an excellent book of his mother’s recipes which I have and has another site tracing the history of foods. His links are below.

http://www.kitchenproject.com/

 http://www.kitchenproject.com/german/german_food_recipes.htm

I was skimming his recipes as I usually do and found one that was his mother’s favorite called GEFULTE NOODLES. At first I thought of gefilte fish and thought that was a non starter , but then I read on and oh boy, it fit the bill.

I made the beef broth at home using vegetables, bones and a nice roast which we had for dinner, but the rest I did at the fort. the result was SPECTACULAR so this is going be a staple and I’ve made it at home too . His recipe makes an enormous amount but can be halved and it works out just fine, just as Stephen said it would.

Gefulte Noodles

This is a hearty cold-weather dish, consisting of large squares or triangles of noodle dough, filled with a meat and parsley mixture, folded over and sealed, then boiled in beef broth.

FILLING:
1 or 2 bunches fresh parsley, washed, drained, and heavy stems removed. (Should have about 2 qts.)
1 large or 2 small onions
Chop parsley and onions (or put through a grinder or
food-processor.) Put into a large skillet with
2 Tbs. Oil
Simmer until heated through, stirring frequently. Remove into
a large bowl.
2 slices bread; put to soak in about ½ cup milk.
1 lb. lean ground beef ; Brown lightly in skillet.
Add to the green mixture in bowl; squeeze the milk out of the soaked bread, crumble bread up and add to the mixture. (May add a little salt.)
1 egg Break into mixture and mix all together. If filling seems too soft, add a few bread crumbs.

NOODLE DOUGH
5 eggs, plus ½ shell of water for each egg used.
Beat lightly with a fork.
1 tsp. Salt (Optional)
Flour Add, a little at a time, enough to make a moderately stiff dough. Turn out onto well-floured board. Knead, working more flour into dough, until it is smooth and elastic. (May use Kitchen-Aid mixer for this.) Allow dough to “rest” for 10-15 minutes, while preparing broth.
Fill a large pot—or two of them—about 2/3 full of water; bring to a boil. Add enough bouillon cubes or other beef base to make a good broth. Keep simmering while getting noodles filled.

Keeping board well floured, cut off, with metal spatula, a piece about the size of a large potato. Roll with floured rolling pin until about 1/8 in. thick. Cut into squares or rectangles about 3” or 4” on each side. Put a spoonful (about 1 TB) of filling in center of each; fold over and seal well. Drop a few at a time into boiling broth. Repeat until dough is used up. If there is extra filling, put it into the broth. Simmer at least an hour. (Two hours will be even better. If some of the noodles break up and spill their filling into the broth, it’s okay. These noodles are not things of beauty, but they are delicious!)
Grandma Block used to lift out a few nice filled noodles, dry them a bit, and then keep them in the refrigerator to fry in butter for the next day’s breakfast!

FOR SMALLER BATCH: Use 2 jumbo eggs + 2 half-shells of water. Add 1 ½ to 2 Cups flour; this will make about 12 noodles. Cut filling recipe and broth about in half.

Making the noodles. They were perfect. I bet I could add sugar and fry those babies too!

Making the noodles. They were perfect. I bet I could add sugar and fry those babies too!

half the recipe made 13, plus the left over stuffing I put in the pot.

half the recipe made 13, plus the left over stuffing I put in the pot.

Simmering nicely over the fire.

Simmering nicely over the fire.

I had left over so I dried them and fried them up for breakfast on Sunday. Oh yeah, with a nice fresh egg!

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