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This recipe was originally published in Family Table issue 135 for Pesach.
In the European shtetl, all families had to share one stove. Each family had their time slot to use the one burner available. Balabustas had to be innovative enough to make a meal in one pot that would feed and satisfy their families. This is an authentic recipe.
4 pound (2 kilogram) meat roast (try to buy a soft variety)
4 potatoes, cut into big chunks
2 sweet potatoes, cut into big chunks
5 carrots, sliced
1 to 1 and1/4 cups sugar (this is not a mistake!)
Salt to taste, optional
2 cups water
3 potatoes, grated and strained
2 eggs
Salt to taste
A few tablespoons Manischewitz Matzo Meal or potato starch
Place meat on bottom of an eight quart (liter) pot. Top with vegetables. Pour the sugar on top of the veggies. Add two cups of water. Bring to a boil, lower flame and cook for two hours. You may have to add more water midway through cooking. Check and adjust if necessary.
Shortly before the two hours are finished, begin making the potato “kneidlach.” (If you prepare the mixture too far in advance, it will turn grey.) In a small bowl, mix the grated potatoes and eggs. Add salt to taste. Add as much matzo meal or potato starch needed to thicken. The consistency should be somewhere between potato kugel and kneidlach. Form little balls (slightly smaller than ping-pong balls) and drop on top of the veggies in the pot (not in the water). Cook one hour more. Close fire.
Prepare a big oval-shaped platter. Place meat in chunks in center (this is a more vintage look, as opposed to elegant slices), kneidlach on one side, and the caramelized vegetables on the other. Serve gravy separately.
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