3 lb. flour
2 eggs
Enough water to make a med. soft dough

FILLING:

3 lb. beef stew (middle chuck)
4 onions, chopped
Garlic powder
1 onion
1 stick pareve butter
Salt, if needed

Filling: Cook meat, 4 onions and garlic powder over low flame until soft, about 2 hours. Do not add water. Drain in colander, about 10 minutes. Saute remaining onion in butter. Grind together in meat grinder meat, cooked onions and sauteed onions. Mix together. Add salt if needed.

Dough: Roll thin and cut into rectangles. Put filling in center of rectangle, cover with second rectangle and pinch edges together. Add to pot of boiling salted water, 20 at a time. Cook 7 minutes at medium boil. Remove with slotted spoon and drain in colander. Serve in chicken soup. Makes about 180 Kreplach.