Navy noodles – Macaroni Po-flotski (Makaroni Po-flotski) recipe…
Oh seriously, I just love this dish. This is some of the best food in the world and actually I like one thing better and that is called SOS or @#$% On Shingle (SOS) as we called it in the army. But enough reminiscing, back to Navy Noodles…
This dish is so good and so easy to make. I prefer egg noodles as they are better for you, but any pasta will do, just a simple fact is, just make this dish and munch…
Ingredients:
1 lb egg noodles and or any noodle will do…
1-1/2 lb ground beef, chicken, pork and or any meat will do…
1 large onion, chopped, diced, crushed and or anyway will do…
1 clove garlic, pressed, diced, chopped and or anyway will do…
5 tbsp vegetable oil
1 tsp butter, make it real butter if possible…
salt and pepper to taste
Method:
Prepare the noodles according to on the package directions…
Rinse thoroughly with cold water, drain, and set aside…
Warm butter and 3 tbsp of vegetable oil in a skillet and saute onions and garlic until golden-brown…
Remove from skillet and set aside in a bowl. Warm remaining oil in the same skillet, add ground meat, and brown thoroughly to actually being crispy on the edges…
In same skillet and still sizzling hot, combine the noodles with the onions and the meat…
Season with salt and pepper and add last two tbsp of oil…
Then let fry for about three minutes or as I do five minutes and get the flavors to mix throughout the skillet dish…
Serve this dish in the sizzling skillet and grab the sour cream to dole generously on top your portion of Macaroni Po-flotski. Eat it right from the skillet…
That is how Sveta and I would do it… 🙂
Post by Kyle Keeton
Windows to Russia…
PS: For those disappointed about the @#$% on a Shingle Recipe, here it is, Gods greatest food ever…
Ingredients:
1 pound ground beef
2 Tablespoon butter
1/4 cup flour, all purpose
1 cube beef bouillon
3/4 teaspoon salt
1/8 tsp. ground black pepper (or to taste)
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
How to make it:
Brown beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain excess fat and set beef aside…
Melt butter in skillet over medium heat…
Slowly add the flour, stirring constantly, to form a brown roux…
Add the bouillon…
Gradually stir in the milk and Worcestershire sauce, mixing well…
Add the cooked ground beef, salt, and pepper…
Bring all to a simmer, stirring constantly. Serve hot over buttered toast…