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    You are in: Home / Recipes / Potato and Steak Overnight Kugel Aka Yapchik Recipe
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    Potato and Steak Overnight Kugel Aka Yapchik

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    scancan's Note:

    You don't have to leave this overnight but it works really well if you choose to do so. This is also known as a yapchik, which is basically a potato kugel covering either flanken or a swiss steak. If you prefer no bones, definitely go with the swiss steak which is very tender and delicious and not an expensive cut. I use this recipe for my kugel minus sauteing the onion [Recipe 71313] .

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    Ingredients:

    Serves: 18

    Yield:

    kugel

    Units: US | Metric

    Directions:

    1. 1
      Saute the onion well on your stovetop (do not burn).
    2. 2
      Transfer to a baking dish (I use a foil pan) and add steak with 2 tablespoons of oil. Bake at 400 degrees for 30-40 minutes, covered.
    3. 3
      Transfer the raw kugel to the hot pan, taking care to pour the entire kugel to hide the meat .Uncover and return to the oven.
    4. 4
      Bake until well browned. If leaving overnight keep in a 250 degree oven or on the hot plate covered.

    Ratings & Reviews:

    • on July 18, 2011

      55

      I have never had a steak kugel - so it is instead of a cholent?

      Tamar
      Editor
      http://joyofkosher.com

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato and Steak Overnight Kugel Aka Yapchik

    Serving Size: 1 (27 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 30.6
     
    Calories from Fat 8
    26%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 7.6 mg
    2%
    Sodium 5.9 mg
    0%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 2.9 g
    5%

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