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Potato Kugel Meat Roll

 

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Potato Kugel Meat Roll
 

 

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Recipe

Potato Kugel Meat Roll

I wish I could take credit for this amazing idea for a twist on Potato Kugel, but that goes to my friend Miriam R., who introduced me to this concept. It’s a fun and unusual take on potato kugel, perfect for a time like Pesach when everyone is bored of “plain old potato kugel.”

Times

  • Prep Time : 20 min
  • Cook Time : 50 min
  • Ready Time : 1 hour, 10 min

Servings

6

Ingredients

    Meat layer:

    • 2 pounds Swiss steak
    • 3 onions
    • Oil, for frying
    • 1 tablespoon salt
    • 1/2 teaspoon black pepper

    Kugel Layer:

    • 4 Idaho potatoes, peeled
    • 4 eggs
    • 1 small onion (or ½ large onion)
    • 2 to 3 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1/2 cup potato starch
    • 1/3 cup oil

    Directions

    Prepare the meat layer. Cut the meat into small chunks (the smaller the better). Set aside. Meanwhile, sauté the onions in olive oil over low heat until golden. Remove from pan. Raise heat to medium-high. Add oil, and place the meat chunks in the pan. Stir frequently until meat is browned, about 5 minutes. Return onions to pan, and lower heat. Season to taste and keep over low heat while you prepare the kugel layer.
    Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Shred the potatoes in a food processor, and place in large mixing bowl. Immediately add eggs to prevent browning. Shred the onion and add to the mixture. Add the salt, pepper, potato starch, and oil. Stir well to combine. Pour the kugel mixture onto the prepared baking sheet. In order for the kugel to roll nicely, it has to be very thin. Depending on the size of the potatoes, there may be too much batter for the kugel to be thin enough. If the kugel reaches more than 1/3 of the way up the side of the pan, remove some and bake it in a separate baking pan. It is better to err on the side of too thin, or your kugel will crack when you try to roll it. Bake for 20 minutes, until top is set. Remove from oven and let cool for about 5 minutes, or until it is easily handled. Spread the prepared meat mixture over the kugel, leaving 1 inch empty around the sides. Carefully roll the kugel up and return it to the oven for 30 minutes, or until kugel is golden brown on top. Slice and serve Potato Kugel hot.

    As seen in the Joy of Kosher with Jamie Geller Magazine (Passover 2012) – Subscribe Now

    Tags

    About Miriam Pascal

    avatar

    Miriam's full time job means she spends her days at a desk, but her passion for baking and cooking means she spends her nights in the kitchen. She chronicles her late-night kitchen adventures at OvertimeCook.Com.�

     

    comments

     

    2 Responses to Potato Kugel Meat Roll

    1. avatar says: sosana23

      I am going to try it today, do you think it would be possible to bake it thinker and then put meat on top and serve it?

    2. avatar says: Sosana23

      I have made this and everyone loved it. I thought it would be difficult but actually it was not. I recommend it. It not only looks nice but it taste great.

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