| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Meat, Passover |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
ts |
Salt |
| 2 |
|
Eggs, slightly beaten |
| 3/4 |
c |
Matzo meal |
| 1/4 |
c |
Tomato juice |
| 2 |
|
Matzos**, finely broken |
| 3 |
tb |
Minced onion |
| 3 |
tb |
Oil or melted fat |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/3 |
c |
Hot water, * |
| 1/2 |
c |
Tomato/mushroom sauce |
INSTRUCTIONS
Cambine ground beeff with the next five ingredients. Combine broken matzo
or farfel with the next 5 ingredients to make filling.(you may add any
other chopped veggie or spinach). Place meat mixture between 2 sheets of
waxed paper and press or roll out into a 1/2 " thick rectangle. Remove top
sheet of paper and spread the meat surface with the filling mixture. Roll
firmly, jellyroll fashion using the waxed paper as a guide. Place in
greased, shallow baking pan. Cover with the tomato sauce and bake in a 350
oven for 1 hour.
NOTES : ** matzo farfel may be substituted. Chicken stock can be used to
replace the fat and ground turkey or chicken can replace the beef. It may
also be made with 1/2 veal and 1/2 beef
Recipe by: ADAPTED FROM MANISCHEWITZ Posted to JEWISH-FOOD digest V97 #118
by Judith Sobel <jcs@mindspring.com> on Apr 09, 1997
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