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Carinthian Fleischnudeln | Hearty Home-Style Classic
(0)
60 min
Under an hour
Gurkerl Küche
Kärntner Fleischnudeln sind ein herzhaftes Meisterwerk der österreichischen Hausmannskost. Zarte Teigtaschen, gefüllt mit saftig gewürztem Faschiertem und traditionellen Kräutern, werden sanft im Salzwasser gegart und mit nussiger brauner Butter, frischem Schnittlauch und warmem Sauerkraut serviert.
Ingredients
Preparation method
Preparing the dough
Knead smooth wheat flour with a little salt, the egg, and approx. 100 ml of lukewarm water into a smooth, pliable dough. Shape into a ball, cover with a kitchen towel, and let rest at room temperature for about 30 minutes.
Preparing the filling & sauerkraut
Finely chop the onion and garlic. Wash the parsley and also chop it finely. Heat 1 tbsp of clarified butter in a pan and saute the diced onion and garlic until translucent.
Place the minced meat into a bowl. Add the sauteed onions, garlic, breadcrumbs, chopped parsley, and marjoram. Season generously with salt and freshly ground black pepper, and mix everything thoroughly. Shape the mixture into approx. 12 equal-sized balls.
Chef's tip
Traditional Carinthian crimped edge: 'Krendeln' (crimping) is not only for appearance, but also ensures that the fleischnudeln remain tightly sealed during cooking and the meat juices are preserved.
Reheating leftovers: Leftover fleischnudeln can be sliced the next day and fried in a little clarified butter until crispy in a pan.
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