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Boova Shenkel
(Pennsylvania Dutch Meat Rolls)

From this nice article in the Reading Eagle


21/2 lbs. beef
3 eggs
10 or 12 potatoes
21/2 cups flour
2 tablespoons butter
2 teaspoons baking powder
2 tablespoons minced parsley
1 tablespoon lard
1 chopped onion
1 tablespoon butter
1 cup milk
1 teaspoon salt


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, adding half a cup of milk.

See this really interesting product from box to plate
developed by the famous
German Manufacturer Julius Maggi
Go here to make Maggi Kartoffel Knödel

Other products for Goulash from the

Alba Refill Gulasch
Seasoning, 90g

Knorr Beef Stew (Goulash)
Entrée Mix

Bende Hungarian
Goulasch Spices and Paprika


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Last updated January 30, 2014