1 onion, chopped
5 cloves garlic, finely chopped
1 cup red wine
3/4 cup white sugar
1/4 teaspoon salt
1 cup matzo dumplings
1 1/4 cups beef broth
1/2 cup grilled mushrooms
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Coat a nonstick skillet with non-stick cooking spray.
Place the onion in a mixture of olive oil and red wine. Add the extra wine a tablespoon at a time, whisking frequently so that the liquid does not drip down the sides. Bring the sauce to a boil, then reduce it, cover, and simmer for 1 hour. Add matzo, simmer 2 hours. In a separate bowl, combine the beef broth, mushrooms, salt, and nutmeg.
Cook the dumplings in the same skillet which sauce is, stirring occasionally. Add the meat to the dumplings and simmer over low heat until fork tender, about 6 to 8 hours.
Prontier (Split Pea) Recipe
1 cup heavy cream
1 egg
1/2 teaspoon vanilla extract
1/4 cup white sugar
2 cups frozen peas (if you don't have enough peas, use 6)
Preheat oven to 350 degrees F (175 degrees C). Combine cream, egg, and vanilla extract in a large bowl. Place peas in a shallow baking dish and pour oil mixture over them. Lay them in a single layer with cream mixture on top. Sprinkle 1/2 cup of potato chips on top.
Bake at 350 degrees F (175 degrees C) for 23 to 25 minutes, or until golden brown. Cool 5 minutes before removing from refrigerator.