Yield: 30 Servings
|¾ pounds||Boneless trimmed chuck steak|
|1½ tablespoon||Peanut oil|
|1 \N||Onion, chopped|
|¼ pounds||Beef liver|
|\N \N||Salt & pepper to taste|
|4 quarts||New York Penicillin or other homemade chicken broth|
1. Cook the chuck in water to cover over medium heat until tender, about 45 minutes. Drain the meat; set aside to cool to room temp.
2. Heat oil in a heavy skillet over medium heat. Add the onion and liver and saute until the onions are soft and the liver is cooked through, 3-4 minutes each side. Drain off any excess oil from the liver and onions; set aside to cool to room temp.
3. With a meat grinder or in a food processor, grind the liver and the chuck. Add 1 of the eggs, seasoned with salt and pepper, and process until well mixed.
4. In a large mixing bowl, combine the flour and ¼ tsp. salt and make a well in the center. In a small bowl, whisk the remaining egg with ¼ cup of water. Pour the egg mixture into the well of the dry ingredients and mix with a spoon until smooth. Turn out dough onto a floured board and knead until soft and silky, about 6 minutes. If the dough is too wet, dust with flour and knead it in. Divide the dough into 2 even balls. Let the dough rest for 1 to 2 hours.
5. Roll the dough out, 1 ball at a time, ¼ inch thick. Cut the dough into 3 to 3½ inch squares. Arranging each square of dough with 1 corner pointing at you, take 1 tablespoon of the meat mix and put it on the top half of the dough. Moisten 2 sides of the dough with cool water and fold the bottom half up over the top, forming a triangle. Fold the 2 opposite edges together, pinching the dough so that the kreplach resembles a tortellini. Repeat with the remaining dough squares and filling. (You can freeze the kreplach at this point in freezer bags. They keep 2-3 months. Defrost in the refrigerator on a rack, so the bottoms don't get soggy!) 6. Bring the broth to a boil in a large pot. Slide the kreplach into the boiling chicken broth and cook them through, about 5 minutes.
Makes 25-30 kreplach or serves 8.