- 10-12 potatoes, grated -
- 1 large onion, grated -
- 5 eggs * ½-¾ cup oil -
- 2½-3 tsp salt -
- pepper to taste -
- ½-1 lb (¼-½ kilo) raw meat, sliced -
1. Cut the onion into a few pieces and put in a food processor, using the thin shredding blade, alternating with the potatoes (it keeps the potatoes whiter). Drain in strainer for a few minutes. Mix with the other ingredients (the oil can be poured into the pan and preheated in the oven for a crispier kugel).
2. Pour half the mixture into a 9x13 pan, preferably Pyrex. Cover the potato mixture with slices of minute steak (in a single layer) or flat cubes of flanken meat. Pour the rest of the potato batter on top.
3. Cover very well with a double layer of aluminum foil that is oiled on the inside so it doesn’t stick to the kugel. Bake at 425°F/220°C for one hour. Then lower the temperature to 200°F/100°C and bake overnight (the longer it stays in the oven, the better).
Note: Depending on how fatty your meat is, and the quality of your potatoes, the kugel might not hold its shape so well. If that happens, serve it in small glass bowls, instead of on flat plates. I guarantee there will be no leftovers, either way!
Tip: Trim the fat off the meat first. You can use your own potato kugel recipe, if you prefer. The main thing is that juicy, yummy layer in the middle!