Name: Pastrami Matzo Kugel
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 c. low-sodium chicken stock -; 4 large eggs, beaten to blend -; 2 tbsp. spicy deli mustard -; 2 tbsp. whole-grain mustard -; 1 1/2 tsp. kosher salt, plus more -; 1/2 tsp. freshly ground black pepper, plus more -; 1 (11-oz.) package matzo -; 3 tbsp. extra-virgin olive oil, divided -; 3/4 lb. thick-cut pastrami, chopped into 1/2" cubes -; 1 medium yellow onion, thinly sliced -; 4 cloves garlic, finely chopped -; 2 tsp. caraway seeds -; 1 c. Tuscan kale, center ribs and stems removed, sliced into ribbons -; Cooking spray -; 1 c. sauerkraut -; Russian dressing, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pastrami Matzo Kugel

1. 2 c. low-sodium chicken stock -

2. 4 large eggs, beaten to blend -

3. 2 tbsp. spicy deli mustard -

4. 2 tbsp. whole-grain mustard -

5. 1 1/2 tsp. kosher salt, plus more -

6. 1/2 tsp. freshly ground black pepper, plus more -

7. 1 (11-oz.) package matzo -

8. 3 tbsp. extra-virgin olive oil, divided -

9. 3/4 lb. thick-cut pastrami, chopped into 1/2" cubes -

10. 1 medium yellow onion, thinly sliced -

11. 4 cloves garlic, finely chopped -

12. 2 tsp. caraway seeds -

13. 1 c. Tuscan kale, center ribs and stems removed, sliced into ribbons -

14. Cooking spray -

15. 1 c. sauerkraut -

16. Russian dressing, for serving -

How to cook deliciously - Pastrami Matzo Kugel

1. Stage

Preheat oven to 325º F. In a large bowl, whisk stock, eggs, deli mustard, whole-grain mustard, salt, and pepper until well combined. Crush matzo into irregular pieces, then add to stock mixture and toss until fully coated. Let soak 10 minutes.

2. Stage

Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Cook pastrami, turning occasionally, until seared and browned on all sides, 3 to 4 minutes. Transfer to a paper towel-lined plate.

3. Stage

In same skillet over medium-high heat, heat 1 tablespoon oil. Cook onion, stirring occasionally, until softened and edges are beginning to turn golden, about 10 minutes. Add garlic and caraway seeds and cook, stirring, until fragrant, 1 to 2 minutes. Add kale and cook, tossing occasionally, until wilted, about 2 minutes.

4. Stage

Return pastrami to skillet and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper. Let cool slightly. Add pastrami mixture, along with the sauerkraut, to matzo mixture and toss until combined.

5. Stage

Pour remaining 1 tablespoon oil into a medium baking dish. Using a brush or your fingers, spread oil to coat bottom of dish. Carefully add matzo mixture to prepared dish, being sure not to crush matzo too finely.

6. Stage

Bake kugel until center is set and top is beginning to brown, 50 to 60 minutes (alternatively, place a rack 6" below broiler and broil on high until top is browned). Serve with Russian dressing alongside.