Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Beef, stewing
12 ea Med Potato
3 tb Butter
2 tb Parsley, minced
1 ea Sm Onion, minced
3 ea Egg
2 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
4 tb Shortening
7 tb Water
1 c Bread, stale, cubed
3 tb Butter
1 x *or:
3 tb Bacon drippings
1/2 c Milk
1 x Salt pepper

*** The recipe specified "butter and lard mixed" for "shortening".
Wash the meat, cover with water, add seasonings to taste and cook
slowly for several hours. Wash and peel the potatoes and cut into
thin slices. Cook until tender. Drain off all of the water, add the 3
Tbsp of butter, salt and pepper to taste, parsley and onion. Mix
well. Beat the eggs, add to potatoes and beat mixture lightly. Let
stand until pastry is made. Sift together the flour, baking powder
and 1/2 tsp salt. Work in the 4 Tbsp of shortening and then add the
water, using only enough to hold dough together. Roll thin on a
floured board and cut into large circles, about 10 inches in
diameter, spread with some of the potato mixture, fold dough to form
a semi-circle, pressing edges together with prongs of fork. Drop into
the hot meat and broth, cover pot closely and boil about 25 minutes.
While these are cooking make a sauce of the 3 Tbsp of butter or bacon
drippings, add the bread cubes and brown. Stir in the milk. Arrange
the "Boova Shenkel" on a platter and pour over all the milk sauce.
Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

Browse by categories