Noodle with meat and potatoes in Ukrainian

Haven't you heard about noodle? Fix it urgently, it's super tasty! And, it turns out, there are so many different ways of cooking this dish on the Internet! I took a little from some, a little from others and got this option...

maks

The author of the recipe

Noodle with meat and potatoes in Ukrainian

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Composition / ingredients

Servings:

Beef (you can have any meat or poultry)

500

Potatoes

Onion (medium size)

Carrots (medium size)

For nudle:

Kefir

0.5

Salt

to taste

Baking soda

0.25

Garlic

Dill

100

Flour (there is so much flour that we don't have a tight dough.)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 7 % 2 g

Carbohydrates 63 % 17 g

115 kcal

GI: 63 / 0 / 38

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to cook noodle? Prepare the meat: wash it thoroughly, remove excess, dry with towels, cut into pieces. Heat the vegetable oil in a frying pan. Fry diced onions and grated carrots, stirring. Add the meat pieces, season with salt and pepper. Stir-fry until the meat changes color.
Step 2:
Pour boiled water into the pan. How much water should I pour? Focus on your taste, what kind of sauce you need in this dish. Simmer the meat and vegetables until tender, stirring. If the water evaporates, top it up.
Step 3:
Pour kefir into a deep bowl. Add salt and soda, stir. Kefir will start to bubble and rise, this is normal.
Step 4:
Add flour in small portions, stirring. Focus not so much on the volume of flour, but on the appearance and structure of the dough.
Step 5:
The dough should not be tight, elastic, not sticky. Let it stand, covered with a towel. While the dough is resting, wash and peel the potatoes.
Step 6:
You can cut it into cubes, cubes, large straws. Fry the potatoes in vegetable oil in a clean frying pan until tender. Transfer the fried potatoes to a bowl with ready-made meat (take a spacious saucepan for this). Pour boiling water to the level so that the potatoes are not all covered. Although here make the thickness of the gravy for yourself. Put on a low heat and let the dish boil. I put the raw potatoes and stewed them until tender.
Step 7:
Roll out the rested dough on a work surface sprinkled with flour into a thin rectangular layer. Lubricate it with vegetable oil. Scatter the chopped garlic evenly over the dough. Sprinkle with chopped fresh dill (do not forget to wash and dry it).
Step 8:
Roll the dough into a neat roll. Cut the roll into pieces 1.5 centimeters wide.
Step 9:
Put the noodle on top of the finished potatoes in a saucepan. Top up the water so that the noodle is partially covered with it. Add salt to taste. Cover the dishes with a lid and simmer on low heat for about 15 minutes. Immediately there will be such a fragrance that everyone will come running to the kitchen and wonder what you are cooking!
Step 10:
Well, everything is ready! The noodles have increased in size. You can sit down at the table! With such noodles and bread is not needed! Delicious and satisfying! You can also sprinkle parsley on top ...

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Beef can be replaced with any other type of meat that you like better. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.