Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes. Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.
Time 7h20m Yield 12 servings. Number Of Ingredients 16 Steps:
Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk. Add flour, a little at a time. Add only enough flour to make a soft, sticky dough. Let mixture rest for about 10 mins. Beat mixture again. Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles). The noodles are done when they float to the top. Remove from water with large slotted spoon, and place in colander. Rinse with cold water. You may want to make the dumplings in 2 or 3 batches so they dont overcook. Serve with chicken paprikas. The dumplings are also nice added to a stew. You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.
Time 2h Yield 25 serving(s) Number Of Ingredients 4 Steps:
Mix together the flour, eggs, salt and water. Knead dough until smooth. Let rest, covered, about 19 minutes. Roll thin. Roll up as for a jelly roll, or cut into strips. (Cut as narrow as possible or into SMALL squares). Dry noodles then cook the same as you would regular noodles.
Yield 10 Number Of Ingredients 13 Steps:
Cook egg noodles in a large pot with boiling salted water. Drain well. In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles. Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika. Cover and cook on high for 3 to 4 hours. Serve immediately.
Time 1h Yield 10 servings. Number Of Ingredients 13 Steps:
In a large bowl, dissolve bouillon in water. Add the next 6 ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well. , Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through.
