Source: Susan, Larry and Cindy
1 box matzoh farfel
1 1/2 lbs onions chopped, more or less
12 – 16 oz sliced mushrooms, more or less
2 cans chicken stock, more or less
2 eggs beaten with a little water
paprika
salt and pepper, to taste
Heat a large skillet with a little vegetable oil and saute the onions until golden brown. Then saute the mushrooms until soft. Salt and pepper to taste.
Preheat oven to 350° F.
Toss matzoh farfel with salt, pepper and paprika; set aside. Season the egg with salt, pepper and paprika. Heat large skillet with about 1/2 inch of vegetable oil. Mix egg and dry farfel well. Add egg/farfel mixture to pan a little at time, stirring constantly until lightly browned. Slowly add chicken broth one ladle at a time. This is the tricky part. You want the farfel moist but not too soft. You may use all the broth or not, it depends.
Mix farfel with the seasoned mushrooms/onions and bake at 350° F for about 15-20 minutes. This will also help to dry the farfel.