Boova Shenkel
Source of Recipe
John
Recipe Introduction
Braised beef with Potato turnovers
with milk and bread sauce It comes from the Pennsylvania Dutch , and was a typical one pot meal that worked well in their large cast iron pots hanging over fire in the colonial days.
List of Ingredients
2 1/2 lbs. beef
1 quart Stewing liquid, stock, water, wine.
suggested spices, Bay leaf, onion, pepper corns garlic
Dough
3 eggs
21/2 cups flour
2 tablespoons butter
2 teaspoons baking powder
1 tablespoon lard
Filling
10 or 12 potatoes
1 chopped onion
2 tablespoons minced parsley
Sauce for Turnovers
1 cup dried bread cut or torn up
1 tablespoon butter
1 cup milk
1 teaspoon salt
Recipe
You could use any meat and stew it how you like.
Instead of your usual dumplings here you make a turnover
From steamed potatoes, onions and parsely and
fill a rolled out pastry similar to pie dough , then steam these in the big pot along with the simmering meat.
If that isn't enough you then arrange these turnovers on a platter
and top them with a sauce that you make from milk and leftover dry bread.
After seasoning the beef with salt and pepper, stew the meat for 2 or 3 hours until thoroughly tender. Then make dough, sift- ing flour, adding baking powder, salt, lard and butter. Mix into a pie crust dough, roll into a dozen circles of 8 to 10 inches diameter. Steam the potatoes, pared and sliced thin, add salt and pepper, 2 tablespoons butter, the parsley and onion, and then beat lightly the 3 eggs into the mixture. Put this mixture on the circles of dough, after it has stood a little while, roll over and press the pastry edges together tightly along the edge. Drop these into the stew pot with the meat and its stew water. Cover the pot tightly and cook for 30 minutes slowly.
To make a sauce for this, the fat should have been skimmed from the stew-pot before putting in the dough rolls, and this used in a frying pan with a tablespoon of butter to brown diced stale bread croutons. Stir in the milk and simmer till the sauce is thickened
Arrange
the "Boova Shenkel" on a platter and pour over all the milk sauce.
Serve at once.
|
|
member logon
