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1
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.
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2
Mix together the veal, pork, chives, onion, salt, pepper, and nutmeg in a bowl.
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3
Shape the mixture into 4 to 6 medium patties.
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4
Heat the butter in a large skillet over medium heat.
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5
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).
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6
Transfer the patties to a plate.
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7
Pour off all but 3 tablespoons of the drippings left in the pan.
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8
Add the mushrooms, and saute them until they begin to brown and give off their juices, about 5 minutes.
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9
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.
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10
Meanwhile, cook the egg noodles in a pot of boiling water, according either to the recipe for homemade noodles or the package directions.
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11
Drain them in a colander, run them under cold water for a few seconds, and transfer them to individual plates.
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12
Top with the steaks, spoon the mushroom sauce over all, garnish with parsley, and serve.
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13
TO MAKE THE EGG NOODLES: Beat the 2 large eggs well with a fork in a medium bowl.
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14
Gradually beat in the 2 cups flour, 1/4 cup at a time, mixing well with each addition.
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15
When all of the flour has been incorporated, mix with a fork until the dough starts to form a ball.
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16
Turn out the noodle dough onto a lightly floured board.
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Knead the dough until it is smooth, about 6 to 8 minutes.
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18
Alternatively, knead the dough in a pasta machine or in a heavy duty electric mixer fitted with a dough hook.
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19
Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
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20
Divide the dough into 2 equal portions.
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21
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.
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22
Repeat with the second portion.
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23
Let the sheets of dough stand, uncovered, for 20 minutes, or until they are just dry enough to cut.
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24
In the pasta machine, or by hand with a paring knife, cut the sheets into fettuccine-width strips.
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25
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).
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26
To cook the noodles, bring a large pot of salted water to a boil.
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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.
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(The time depends on the thickness and width of the noodles.)
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Drain, toss with a little butter, and serve.
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30
Prairie Home Cooking.
