Ingredients
Scale
- 2 medium white onions, very finely chopped
- 8 large russet potatoes
- 1 lb flanken or beef stew meat, cut into small cubes
- 6 eggs
- ¾ cup + 3 Tbsp olive oil
- ¼ water
- 1 Tbsp Telma onion soup powder (can substitute onion soup mix or onion salt)
- salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Season the meat with a pinch of salt and pepper. Heat 3 Tbsp olive oil in a large pan and sear the meat on all sides. Set aside and leave to cool slightly. This stage is optional but adds a lot of flavor to the dish.
- Peel the potatoes and shred them with on the larger side of a grater or on the grate blade of a food processor.
- In a large mixing bowl, combine the eggs, ¾ cup olive oil, water and a generous pinch of salt and pepper. Add the grated potato, finely chopped onions and onion soup powder. Mix well.
- Pour half the mixture into an oval or rectangular baking dish (approx. 9×12 inch), top with the seared meat, then add the second half of the potato mixture.
- Bake for 3 hours uncovered.
- For the overnight version: Repeat steps 1-5. Bake at 400°F for 40 minutes uncovered, then reduce the temperature to 190°F and tightly cover the dish with aluminium foil. Bake for another 6-8 hours. If you want the top to be crispy, bake uncovered for the last hour of baking.
- Prep Time: 30 minutes
- Cook Time: 3-8 hours 40 minutes
- Category: Entree
- Method: Baking
- Cuisine: Ashkenazi