BRESLAUER STEAKS WITH EGG NOODLES (GERMAN)
This recipe was brought by northern German immigrants to Iowa and Nebraska , this dish is a cousin of Swedish meatballs; in both dishes, nutmeg flavors the meat, among other similarities. Serve with a steamed green vegetable or a simple green salad, either of which will provide a break from the heaviness of this dish. Rolling out the homemade noodles is much easier if you have a manual or electric pasta machine.
Serves 4 to 6.
HOMEMADE EGG NOODLES: or 12 ounces packaged egg noodles
2 large eggs
2 cups all purpose flour, sifted
1 pound ground veal
1 pound ground pork
3 Tablespoons snipped fresh chives
1/3 cup minced onion
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1/8 teaspoon fresh-grated nutmeg
2 Tablespoons unsalted butter
1/2 pound mushrooms, sliced thin
3/4 cup chicken stock
1/2 cup heavy cream
Chopped fresh parsley, for garnish
TO MAKE THE BRESLAUER STEAKS: If you are using homemade noodles, prepare them up to the point at which they are ready to be cooked.
Mix together the veal, pork, chives, onion, salt, pepper, and nutmeg in a bowl. Shape the mixture into 4 to 6 medium patties. Heat the butter in a large skillet over medium heat. Pan fry the patties, in batches if necessary, for about 5 minutes on each side, or until they are cooked through (cut to the center of a patty with a knife to see that there is no pinkness left in the meat). Transfer the patties to a plate.
Pour off all but 3 tablespoons of the drippings left in the pan. Add the mushrooms, and sauté them until they begin to brown and give off their juices, about 5 minutes. Add the stock and cream, bring to a boil, reduce the heat to a simmer, transfer the steaks back to the pan, and simmer gently, uncovered, for 15 minutes.
Meanwhile, cook the egg noodles in a pot of boiling water, according either to the recipe for homemade noodles or the package directions. Drain them in a colander, run them under cold water for a few seconds, and transfer them to individual plates. Top with the steaks, spoon the mushroom sauce over all, garnish with parsley, and serve.
TO MAKE THE EGG NOODLES: Beat the eggs well with a fork in a medium bowl. Gradually beat in the flour, 1/4 cup at a time, mixing well with each addition. When all of the flour has been incorporated, mix with a fork until the dough starts to form a ball.
Turn out the noodle dough onto a lightly floured board. Knead the dough until it is smooth, about 6 to 8 minutes.
Alternatively, knead the dough in a pasta machine or in a heavy duty electric mixer fitted with a dough hook.
Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
Divide the dough into 2 equal portions. Roll out 1 portion on a floured board until the dough is quite thin, or roll the portion through the pasta machine until quite thin. Repeat with the second portion. Let the sheets of dough stand, uncovered, for 20 minutes, or until they are just dry enough to cut.
In the pasta machine, or by hand with a paring knife, cut the sheets into fettuccine-width strips. Cook the noodles; or dry them by hanging them over the backs of chairs and store them at room temperature in an airtight container (they will keep indefinitely).
To cook the noodles, bring a large pot of salted water to a boil. Add the noodles and cook them until they are al dente, about 3 to 4 minutes for fresh noodles and 8 to 10 minutes for dry noodles. (The time depends on the thickness and width of the noodles.) Drain, toss with a little butter, and serve.
Prairie Home Cooking.