Thanks to Susan, Larry and Cindy. A terrific family and a delicious family recipe!
Matzoh Farfel with Mushrooms and Onions
Source: Susan, Larry and Cindy
1 box matzoh farfel
1 1/2 lbs onions chopped, more or less
12 – 16 oz sliced mushrooms, more or less
2 cans chicken stock, more or less
2 eggs beaten with a little water
salt and pepper, to taste
Heat a large skillet with a little vegetable oil. Saute the onions until golden brown. Then saute the mushrooms until soft. Salt and pepper to taste.
Preheat oven to 350° F.
Toss matzoh farfel with salt, pepper and paprika; set aside. Season the egg with salt, pepper and paprika. Heat large skillet with about 1/2 inch of vegetable oil. Mix egg and dry farfel well. Add egg/farfel mixture to pan a little at time, stirring constantly until lightly browned. Slowly add chicken broth one ladle at a time. This is the tricky part. You want the farfel moist but not too soft. You may use all the broth or not, it depends.
Mix farfel with the seasoned mushroom and onions and bake at 350° F for about 15-20 minutes. This will also help to dry the farfel.
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