| 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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