Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
SEPHARDIC COOKING; MARK
- ~Jewish
- 1 1/2 c Onions, chopped
- 1 lb Boneless beef or lamb, cut
- ~into 1" pieces
- 1 md Potato, peeled and cut into
- 1 1-in cubes
- 1/2 ts Salt, or to taste
- 1/4 c Corn oil
- 1 Eggs; beaten
- 4 c Water
- 1/4 ts Black pepper
Preparation
NOTE: 2 chicken legs and thighs with bone, halved, may be substituted for the beef or lamb. 1. Heat the oil in a soup pan, add the onions, and stir-fry over moderate heat for 1 minute, just long enough to change the color. Add the water and bring to a boil. Add the beef or lamb or chicken pieces, the potato, salt, and Black pepper. Cover the pan and cook for 1 hour, or until tender. 2. Just before serving, dribble the beaten egg in a circle into the simmering soup. Serve hot with matzoh. Here is an everything meat soup to be served with the inevitable homemade matzoh during the days of Passover. Posted 12-01-93 by D. PILEGGI on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
