kitchen of Kevin Breithaupt
Comfort Food on a cold and rainy night !
3 egg yolks
3 tablespoons water
1 teaspoon salt
2 cups flour
2 pounds beef roasted and diced
1 small onion chopped
1 tablespoon butter
1 teaspoon crushed red
chili pepper optional
1 cup beef broth seasoned to taste with bouillon
1 1/2 quarts water
10 3/4 ounces condensed
cream of mushroom soup
*Beat all eggs together
until light. Add water and salt. Mix.
*Add flour and knead into soft dough with hands
*Divide dough into workable
side portions. Roll into rectangles about 1/8 inch thick Let air dry until leather consistency.
*Cut into desired size.
Completely air dry and store in air tight container until ready for use.
*Roast the beef in 250° oven with salt, pepper, and garlic to an internal temperature of 190°..
Wrap in foil and let rest overnight in a cooler. Pull and chop beef. refrigerate until ready for use.
*chop onion and
sauted in butter until tender.
*Measure broth. Add bouillon and red pepper, if needed for taste. Bring to boil.
egg noodles and enough boiling water to cover noodles. Cook until tender.
*Add the meat one soup to the noodles. Mix
well and serve.