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Granny Burnham’s Egg Noodles Recipe

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This recipe for Granny Burnham’s Egg Noodles is from The Burnham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pieces short ribs
15 oz can tomato sauce and/or diced tomatoes
Flour
9 eggs
2 spoons Crisco, each about the size of an egg
2 -3 tsp salt
Directions:
Directions:
Note: I don’t really measure - its more by “feel”

Cook short ribs in a large pot of water. When cooked, remove short ribs from water and cool. Remove meat from bones. Add tomato sauce. Can also add one can of diced tomatoes, if desired.

Put eggs in large mixing bow and stir to break up the yolks. Add salt and stir. Add crisco and stir into eggs, breaking up the crisco into small pieces. Add flour gradually until soft dough forms. Continue to add flour until the dough is stiff and only slightly sticky. You will likely need to use your hands. Turn dough onto floured surface and knead a few times. If the dough is still stick, add more flour and knead. Roll dough very thin and cut into rectangles to form the noodles.

Bring beef broth/tomatoes to boil. Drop dumplings into broth, stirring after each addition. Reduce heat to a simmer and cover. Cook 30 minutes - 1 hour until dumplings are tender. Add more water or beef broth if needed. Salt and pepper to taste. Return meat to the pot and heat through before serving.

 

 

 

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