Friday, August 7, 2009

Lemko Style Kraut Noodles

Lemko Style Kraut Noodles
  • 1 can sauerkraut, rinsed and drained dry (save the juice)
  • 1 lb. ground beef
  • 5 eggs
  • 4 cups flour
  • 1 cup finely diced onion
  • 1/2 cup of milk
  • 1 tsp. salt
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. pepper

Drain the kraut, save the juice for use later. Rinse the kraut in cold water, and then drain again. Place into a large sized bowl.

Add ground meat, pepper and chopped onions and mix together.

Make the noodle dough - Beat eggs until light; add salt, oil and milk. Gradually add flour and mix well. To make dough stiffer add more flour if needed.

Cover with towel and let rest about 15 to 20 minutes.

Roll out dough like you would for a nut roll (Kolachi).

Spread kraut and meat mixture over all the dough.

Roll up tightly like a nut roll, cut into 1 1/2-inch slices. Lay each slice, cut edge down, in pan 2 1/2 inches deep.

Put extra kraut juice over each roll. Lay a piece of foil over top.

Bake at 350 degrees for 45 minutes or until done.

Serve warm. Goes well with a nice cold beer. Enjoy!

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