Mandlebrot Crock Pot Stroganoff

Here's a Passover recipe that a dear friend passed along to me. She enjoys exploring her Jewish heritage and she remembers a meal similar to this, made by her grandmother. This is a simple crockpot version of this traditional recipe.

Ingredients (part 1):

3 eggs
3/4 c. oil
1 tsp. salt
3/4 c. cake meal
3/4 c. pecans, chopped
3/4 c. sugar
2 tbsp. potato starch
1/4 c. Matzah meal
1 tsp. vanilla
1/2 tsp. almond extract


Directions (part 1):

Beat eggs and sugar together thoroughly. Beat in oil. Sift cake meal, starch and salt together. Add matzah meal. Mix all dry ingredients and nuts into batter. Refrigerate for 1 to 24 hours. Lightly grease cookie sheet. Shape dough on the sheet into a 3 x 1 inch high roll. Bake at 350 degrees for 30 minutes or until lightly browned. Cool slightly. Slice rolls, sprinkle cut sides with cinnamon and sugar. Place cut side up on cookie sheet. Return to oven at 350 degrees for about 10 minutes.

Ingredients (part 2):

2 lb. round steak
1/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 tbsp. butter
1 sm. onion, chopped
1 tbsp. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. water


Directions (part 2):

Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.

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