| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
Flaky dough |
|
|
Beef; about 2 pounds, (I never used the exact measure), cut into small cubes |
| 1 |
|
Big onion; chopped |
| 2 |
|
Hardboiled eggs; chopped |
|
|
Oil to soutee onion |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Source: Family recipe Yield: Enough to feed a small company.
Boil the beef until cooked. You can add your usual spicies for beefstock
and save it for later use. Remove cooked beef from the stock and let cool
While beef is cooling, sautee chopped onion intil light brown. In a food
processor, chop beef using the Pulse mode. Do not puree.
Posted to JEWISH-FOOD digest by "Nina Geller" <lanigel@hotmail.com> on Feb
15, 1998
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