German Breslauer Steaks with Egg Noodles - eggs

Method

• TO MAKE THE BRESLAUER STEAKS: If you are using homemade noodles, prepare them up to the point at which they are ready to be cooked.
• Mix together the veal, pork, chives, onion, salt, pepper, and nutmeg in a bowl.
• Shape the mixture into 4 to 6 medium patties.
• Heat the butter in a large skillet over medium heat.
• Pan fry the patties, in batches if necessary, for about 5 minutes on each side, or until they are cooked through (cut to the center of a patty with a knife to see that there is no pinkness left in the meat).
• Transfer the patties to a plate.
• Pour off all but 3 tablespoons of the drippings left in the pan.
• Add the mushrooms, and saute them until they begin to brown and give off their juices, about 5 minutes.
• Add the stock and cream, bring to a boil, reduce the heat to a simmer, transfer the steaks back to the pan, and simmer gently, uncovered, for 15 minutes.
• Meanwhile, cook the egg noodles in a pot of boiling water, according either to the recipe for homemade noodles or the package directions.
• Drain them in a colander, run them under cold water for a few seconds, and transfer them to individual plates.
• Top with the steaks, spoon the mushroom sauce over all, garnish with parsley, and serve.
• TO MAKE THE EGG NOODLES: Beat the 2 large eggs well with a fork in a medium bowl.
• Gradually beat in the 2 cups flour, 1/4 cup at a time, mixing well with each addition.
• When all of the flour has been incorporated, mix with a fork until the dough starts to form a ball.
• Turn out the noodle dough onto a lightly floured board.
• Knead the dough until it is smooth, about 6 to 8 minutes.
• Alternatively, knead the dough in a pasta machine or in a heavy duty electric mixer fitted with a dough hook.
• Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
• Divide the dough into 2 equal portions.
• Roll out 1 portion on a floured board until the dough is quite thin, or roll the portion through the pasta machine until quite thin.
• Repeat with the second portion.
• Let the sheets of dough stand, uncovered, for 20 minutes, or until they are just dry enough to cut.
• In the pasta machine, or by hand with a paring knife, cut the sheets into fettuccine-width strips.
• Cook the noodles; or dry them by hanging them over the backs of chairs and store them at room temperature in an airtight container (they will keep indefinitely).
• To cook the noodles, bring a large pot of salted water to a boil.
• Add the noodles and cook them until they are al dente, about 3 to 4 minutes for fresh noodles and 8 to 10 minutes for dry noodles.
• (The time depends on the thickness and width of the noodles.)
• Drain, toss with a little butter, and serve.
• Prairie Home Cooking.