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What You Need:
(To Serve: 4)
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½ pound broad egg noodles
8 tablespoons (1 quarter-pound stick) butter
¼ cup finely chopped onions
½ cup sour cream
3 eggs, lightly beaten
1 cup diced cooked ham (about ¼ pound)
Freshly ground black pepper
Salt
¼ cup bread crumbs
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Drop the noodles into about 2 quarts of boiling salted water. Boil for 10 minutes, or until barely tender.
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2. Strain them through a colander or strainer, rinse them thoroughly with cold water, then drain. Spread the noodles out on a board and cut them into pieces as long as they are wide, making squares of about 1 inch.
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3. Melt half the butter in an 8-inch skillet. When the foam subsides, add the onions. Cook them for 4 or 5 minutes, or until they are translucent.
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4. Add the noodle squares and the rest of the butter and toss them about until they are well coated. Cook over moderate heat for about 5 minutes.
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5. With a wire whisk, beat the sour cream and eggs together in a large mixing bowl. Stir in the ham, a generous grinding of pepper, salt and the contents of the skillet.
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6. Butter a 2-quart casserole, scatter the bread crumbs over the butter, tip the casserole from side to side to spread them evenly, then fill the casserole with the noodle-and-ham mixture. Bake, uncovered, in the middle of the oven for 45 minutes, or until the mixture is firm.
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7. To unmold, run a sharp thin knife around the inside of the casserole, place a warm platter over the top of it and, grasping the casserole and the platter together, turn them over. Serve with the bottom side up.
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8. "Schinkenfleckerln" is usually served for a light lunch or supper, preceded by soup and accompanied by a salad.
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