Friday, May 25, 2012

Egg and Noodle Stew

egg and noodle stew
  • 1 box egg noodles or 2 cups dry homemade ones
  • 1 teaspoon salt
  • 3 eggs
  • 4 tablespoons oil
  • 1 cup cubed gluten
  • 4 tablespoons flour
  • 2 cups cold water
  • 1 cup canned or cooked dry garbanzos (optional)

  • Place beaten eggs in the hot oil in a skillet.
  • Cook as for scrambling except continue cooking, stirring constantly, till the oil cooks out of the eggs and they are medium brown.
  • They will foam and bubble on top. This gives the nice flavor.
  • If they do not foam, add more oil.
  • After they have browned, add the gluten and cook a little longer.
  • Stir in flour, mixing well.
  • Add water as for gravy and till thickened.
  • Cook noodles in 4 cups boiling water. Drain if necessary.
  • Combine egg mixture and noodles and mix well.
  • If garbanzos are used, add after eggs and noodles are mixed.

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