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Ingredientes
- 1 1/2 c. flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 2 x Large eggs, beaten about 1/2 c. water or possibly chicken stock
- 2 Tbsp. butter minced fresh parsley
Direcciones
- Stir together flour, salt, nutmeg, Large eggs and water or possibly stock till well mixed.
- Bring large pot of salted water to boil. To make sure dough is right consistency, cut off a small shred and cook (see below) before proceeding. It should be light, not chewy. If it seems too dense, add in a little more liquid to the dough.
- Place about half the dough on a damp cutting board or possibly plate; cut it into strips with a wet knife, then cut strips into shreds or possibly small pcs.
- Tip the dough shreds into the boiling water in batches. The galuska are cooked when they rise to the surface. Skim them off with a slotted spoon, rinse in cool water and drain well. Set aside till all the galuska are cooked.
- Reheat by tossing briefly in warm melted butter. Serve sprinkled with minced fresh parsley. Serve with Chicken Paprikas or possibly dish of your choice.
- The secret is in the quality of the paprika, make sure it is fresh and highly aromatic. Serve with Galuska (Hungarian noodle dumplings) or possibly egg noodles, if you wish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 319g | |
| Calories 1047 | |
| Calories from Fat 325 | 31% |
| Total Fat 36.92g | 46% |
| Saturated Fat 19.97g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 478mg | 159% |
| Sodium 1468mg | 61% |
| Potassium 340mg | 10% |
| Total Carbs 143.86g | 38% |
| Dietary Fiber 5.1g | 17% |
| Sugars 1.28g | 1% |
| Protein 32.01g | 51% |
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