Bohemian Ham Steaks
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon salt
- 400 g ribbon noodles
- 300 g ham, cooked
- 1 onion (s)
- 5 tablespoon butter
- 3 egg (s)
- liter ⅛ sour cream
- 1 teaspoon salt
- 1 pinch nutmeg
- 1 pinch black pepper
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Bring 3 liters of water with the salt to the boil. Break the ribbon noodles, add them to the boiling salted water and cook for about 10 minutes; the noodles should be firm to the bite. Then drain, briefly shower with cold water and drain.
- Preheat the oven to 200 degrees. Butter an ovenproof dish. Dice the ham, peel and chop the onion. Melt 2 tablespoon butter in a pan. Fry the onion in it until golden. Mix the onion and diced ham with the pasta. Whisk the eggs with the sour cream, salt (1 teaspoon), nutmeg and pepper. Fill the ham noodles into the mold and pour the egg cream over them.
- Bake the casserole in the oven on the middle sliding shelf for 30 minutes. Then distribute the remaining butter in flakes on the pasta casserole, cover with aluminum foil and bake the ham stains for another 10 minutes.
- That tastes good with it: lettuce with tomatoes and herbs.
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