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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Tantalizingly topped with warm, savory toppings, these mini chummus platters-to-go are a great addition for your Purim or Shabbos table! Simply place purchased chummus containers in a bag along with small containers of these toppings and one or two mini pitas, and voilà — you have a mishloach manos that will be appreciated by all!
2 large onions, peeled and diced
1/4 cup oil, such as Gefen Canola Oil
2–3 jalapeño peppers, halved and thinly sliced
28 ounces (790 grams) Tuscanini Diced Tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon oregano
2 medium onions, peeled and thinly sliced lengthwise
2 tablespoons oil, such as Gefen Canola Oil
1 8-ounce (225-gram) container button mushrooms or 1 8-ounce (225-gram) can mushrooms
2 and 1/2 cups pulled beef
1/2 cup wine (I use Alfasi Cabernet Sauvignon)
2 tablespoons water
1 teaspoon Gefen Salt
1/4 teaspoon black pepper
Sauté onions in oil over low heat for eight minutes, until caramelized.
Add jalapeño peppers and sauté for another four minutes.
Add tomatoes and spices and cook for three to five more minutes so all flavors blend together.
Sauté onions in oil over high heat until golden brown.
Add mushrooms and sauté for an additional five minutes.
Add pulled beef, wine, water, and spices. Cook for an additional three to five minutes, until the wine is absorbed into the mixture.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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