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2 lbs. of ground beef, or 1 lb. veal and 1 lb. beef
Combine the meat with the next 5 ingredients.
Combine matzo or farfel with with the next 5 ingredients.
Place meat between to sheets of waxed paper and press or roll out into 1/2" thick rectangle.
Remove top sheet and spread matzo mix on top. Roll firmly jellyroll style using waxed paper to guide meat. Place in shallow greased baking pan, cover with tomato sauce and bake in 350°F oven for 1 hour.
Poster's Notes:
Sometimes I made a filling of thick mashed potatoes, sautéed onions and cooked chopped spinach with the water wrung out.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 tsp. salt
1/4 tsp. pepper
2 eggs slightly beaten
3/4 cup matzo meal
2 matzos finely broken, or 1-1/2 cups matzo farfel/ferfel
3 tablespoons minced onion (can use dried)
3 tablespoons melted schmaltz (you can tell how old this is-substitute oil, imitation fat or condensed chicken broth)
1/2 tsp. salt
Dash pepper
1/3 cup hot water
1/2 cup tomato sauce, pasta sauce, or tomato-mushroom sauce
I was searching through my pile of Passover recipes (which I will catalog some day-maybe) and found this one from a 1960's Seder menu that Manischewitz used to send through the mail. They would develop menus for 3 meals a day for the entire holiday on a calendar and provide the recipes. I remember this one being enjoyed by my 3 boys who were extremely young (or not born yet).