Pardon my repetition, but here’s another column about food from the food and family editor. (I just can’t help myself.)
After divulging the secrets to my family’s Graham Cracker Fluff holiday tradition, I now offer up another enigmatic family food tradition few people have heard about — although I hope Lancaster Farming readers prove me wrong.
As a child, this dinner was a special treat for me and my sister. Although the ingredients are both humble and sparse, it takes a lot of time and effort before landing on the table. It was only on special occasions our busy mom summoned the time and effort.
With the simple name of “Filled Noodles” one may think it is reminiscent of a pasta dish like ravioli — but this dish is a far cry from anything you’d encounter on an Italian menu.
Before providing the recipe, I’ll give you a quick summary of how I’ve described the recipe to the culinary curious over the years.
First, you make a basic pot pie dough (not the flaky crust ... the other one), but instead of cutting it into squares, the dough is rolled out into a large rectangle.
A mixture of uncooked ground beef and onions is spread on the dough and rolled up like you would a cinnamon roll. The roll is cut into 4-inch pieces and then simmered for 45 minutes in beef broth.
Sounds familiar? If the photo accompanying this column doesn’t ring a bell either, then you haven’t been introduced to filled noodles.
As I have mentioned before, my mother’s side of the family has Pennsylvania Dutch roots. They also sometimes struggled to put food on the table, so this recipe provided a way to bulk up a dish with a little bit of meat and a lot of pantry staples.
Here’s the recipe in full:
A mxture of raw ground beef and chopped onion is spread on a large piece of pot pie dough, then rolled and cut.
Filled Noodles
- 6-8 eggs (depending on size)
- 4 cups flour
- Pinch saffron
Mix ingredients to form a sticky consistency. Divide into three balls for rolling (add flour to roll).
- 3/4 cup onion
- 1 pound ground beef
- 2 slices torn bread
- 1-2 eggs (depending on size)
Mix with hands to form a meatloaf mix. Scatter 1/3 of mixture in small mounds on the rolled out dough, leaving about 1/2-inch border. Roll dough as tight as possible without making holes. Cinch ends of dough with water. Set aside and repeat with two other pieces of dough.
In a large pot, add:
- 4 quarts water
- 4 beef bouillon cubes
Bring to a boil. Add filled noodles and reduce to simmer (do not boil) for 45 minutes. Serve.
The "noodles" are simmered for 45 minutes in beef stock.
There is a debate in our family as to which condiment goes best with this dish. My mom and I are team apple cider vinegar while dad and sis prefer ketchup.
I have had many wonderful meals in my life and have been fortunate to travel to other states and countries to experience exquisite cuisine.
But at the end of the day, if I am asked what I would want to eat as a final meal it would always be filled noodles.
My hope is that you make this recipe for your family and it fills you with as much happiness as it has for me over the years.
Have you ever made this recipe? If so, let us know! You can write Kelly Thomas at Lancaster Farming, P.O. Box 609, Ephrata, PA 17522 or email kthomas@lancasterfarming.com.
