Vegetable noodle pot with two kinds of meat

Name: Vegetable noodle pot with two kinds of meat
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Beef for cooking (for B. Breast or transverse rib); 1 bunch of greens; 3 medium-sized tomatoes; 2 Bay leaves; 1 TEASPOON black peppercorns; 7-10 Tbsp salt, white pepper; 1 tablespoon (20 g) butter/margarine; 200 g Flour; 2 Eggs (Gr. M); 400-500 g Carrots; 2 Leek sticks (leek); 4 TABLESPOONS grated parmesan; 7-10 Tbsp Celery green

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Beef for cooking (for B. Breast or transverse rib)
1 bunch of greens
3 medium-sized tomatoes
2 Bay leaves
1 TEASPOON black peppercorns
7-10 Tbsp salt, white pepper
1 tablespoon (20 g) butter/margarine
200 g Flour
2 Eggs (Gr. M)
400-500 g Carrots
2 Leek sticks (leek)
4 TABLESPOONS grated parmesan
7-10 Tbsp Celery green

Directions

1
Wash the meat. Clean, wash and coarsely chop the greens. Wash and quarter the tomatoes. Bring meat, soup greens, tomatoes, bay leaf, peppercorns and 1 teaspoon salt to the boil in 1 1/2 l water. Open simmer lightly for 1-1 1/4 hours, skimming occasionally. Remove the pork loin after approx. 30 minutes.
2
Noodles: Melt the fat, cool it down a bit. Knead flour, eggs, fat and 1/2 teaspoon salt until smooth. Cover and let rest for about 30 minutes
3
Peel, wash and slice the carrots. Clean, wash and cut leek into rings. Remove beef, sieve broth. Cook the vegetables for 15-18 minutes.
4
Form the pasta dough into rolls (approx. 1 cm Ø) and cut into thin slices. Cook in boiling salt water for 4-5 minutes. Drain. Remove meat from the bone and dice. Heat up with the noodles in the soup, season to taste. Sprinkle with Parmesan cheese if desired and garnish