Potato Kugel Meat Roll

📝 Ingredients

• 2 pounds Swiss steak
• 3 onions
• Oil for frying
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 4 Idaho potatoes (peeled)
• 4 eggs
• 1 small onion (or 1/2 large onion)
• 2-3 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup potato starch
• 1/3 cup oil

👨‍🍳 Instructions

1. 1Meat Layer:
2. 2Cut the meat into small chunks (the smaller the better). Set aside.
3. 3Sauté onions in olive oil over low heat until golden. Remove from pan.
4. 4Raise heat to medium-high. Add oil and place the meat chunks in the pan. Stir frequently until meat is browned, about 5 minutes.
5. 5Return onions to pan, and lower heat. Season to taste and keep over low heat while you prepare the kugel layer.
6. 6Potato Kugel:
7. 7Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
8. 8Shred the potatoes in a food processor, and place in large mixing bowl. Immediately add eggs to prevent browning.
9. 9Shred the onion and add to the mixture. Add the salt, pepper, potato starch, and oil. Stir well to combine.
10. 10Pour the kugel mixture onto the prepared baking sheet. In order for the kugel to roll nicely, it has to be very thin. Depending on the size of the potatoes, there may be too much batter for the kugel to be thin enough. If the kugel reaches more than 1/3 of the way up the side of the pan, remove some and bake it in a separate baking pan. It is better to err on the side of too thin, or your kugel will crack when you try to roll it. Bake for 20 minutes, until top is set.
11. 11Remove from oven and let cool for about 5 minutes, or until it is easily handled. Spread the prepared meat mixture over the kugel, leaving 1 inch margin around the sides. Carefully roll the kugel up and return it to the oven for 30 minutes, or until kugel is golden brown on top. Slice and serve hot.