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Kasha Varnishkes

Kasha Varnishkes à la Frohman

Our family's take on this traditional American-Jewish Ashkenazi dish.
Course Main Course, Side Dish
Cuisine American, jewish

Ingredients
  

  • ½ Cup Salted Butter
  • 2 Large Yellow Onions
  • 1 Egg
  • ½ Box Wolff's Kasha Medium Granulation
  • 5 Cubes Beef Bouillon
  • Cups Water
  • 1 Tsp Salt & Pepper
  • 14 oz Large Bow Tie Egg Noodles Manischewitz or Streit's

Instructions
 

  • Prepare a large pot of boiling water to cook the egg noodles
  • Chop onions & add to deep skillet pan with 1/2 stick of butter
  • While onions are cooking boil 2½ cups of water and add 5 beef bouillon cubes, stir until cubes have completely dissolved
  • Cook onions until translucent, then set aside in a bowl
  • Crack one egg into a medium bowl and scramble
  • Add ½ box of Kasha and combine until all of the Kasha is coated in the egg
  • In the same pan that the onions were cooked in add the egg coated Kasha
  • Mix Kasha in the pan on medium heat with a fork until the clumps start to separate. This step is very important! You are essentially frying the egg off the buckwheat kernels, you do not want the Kasha to burn
  • Once clumps have dissolved and Kasha is separated add the remaining ½ stick of butter, onions, and the beef bouillon broth to the pan
  • Add salt and LOTS of pepper! Stir once
  • Cover and simmer 10 minutes until broth has dissolved and Kasha is tender
  • Boil large egg noodles according to package directions
  • In the large pot combine egg noodles and Kasha mixture and stir well until combined
  • Add salt and pepper to taste, pepper is a very important part of this dish!
Keyword bowtie pasta, buckwheat, Kasha Varnishkes