When I was a kid, my mother re-invented Schinkenfleckerl as a way of getting us to eat noodles, and my father recognized it from his Viennese boyhood. There are many variants of this noodle-and-ham dish, ranging all the way to Spaghetti Carbonara, but I cook a simple variation of my mother's recipe.
- 1/2 lb. onion, diced
- 2 to 4 oz. butter
Fry these together until the onion is browning. Then throw in:
- 1/2 lb. ham, diced
When the ham is beginning to brown, add:
- 4 tbl brown sugar (optional)
- black pepper to taste
Mix these into:
- 1 lb. egg noodles, boiled and drained.
This is a sweet recipe: some might like it without the sugar or with much less sugar.