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Hearty meal with potatoes, pastry, beef and gravy. Amish recipes are famous, and this one is actually from Amish cooks, not just a label to claim it so. Alth.
Pennsylvania Dutch Boova Shenkel Recipe Amish recipes, Pennsylvania
1 egg, beaten. In a large bowl, mix together the flour, salt, and baking powder. Make a well in the center. In a separate bowl, mix together the vegetable oil, warm water, and beaten egg. Pour.
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Boova Shenkel is a type of Dutch meat rolls that has its origins tracing back to Pennsylvanian Dutch cuisine. This traditional American dish basically consists of beef stew and potato dumplings. The Dutch name literally means "boys' legs", which refers to the shape of the dumplings resembling thick and short legs. Here is a recipe
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Boova Shenkel is an old world recipe, re-worked by Chef Yess. Otherwise known as Little Boys Legs, it is a potato and onion filled pastry, steamed over beef.
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The dumplings are boiled in the beef broth, then often pan-fried in butter. When served, the dish is usually topped with a beef gravy or brown butter sauce. Boova shenkel is typically served during the Lenten season before Easter. The name of the dish means boys' legs, referring to the dumplings that resemble thick and short legs. Pennsylvania.
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Here, for your potential culinary pleasure, are a pair of recipes from Best-Loved Pennsylvania Dutch Recipes, a 32-page staplebound booklet published in 1971 by Vincent R. Tortora and Photo Arts Press of Lancaster, Pennsylvania. Boova Shenkel (Boy's Legs) Cut 3 LB.STEWING BEEF into cubes. Cover with water. Add SALT, PEPPER, simmer 2 hours, or until tender.
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Other recipes call for meat in the filling mixture like the boova shenkle served at Walp's Restaurant, a landmark in Allentown, PA for generations until the restaurant closed in 1998. Some cook boova shenkle in broth in which meat has been stewed and serve the meat on the side. Toppings for boova shenkle vary, too.
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A thrifty way to stretch a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947, Ingredients.
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Directions: 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.
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Seed the peppers and chop fine with the onion. Put into a bowl, cover with boiling water and let stand for 5 minutes. Drain and cover again with boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth bag let drain over night. In the morning add the vinegar, sugar and salt. Boil for 20 minutes.
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Set aside on wax paper until all are finished. Step 3 cooking. In a large boiler bring about 2 quarts of water to a boil and add 1 Tbsp. salt. Drop in the Bova (pierogie) one at a time and boil for about 1/2 hour. Drain and serve with the following sauce. Step 4 the sauce. 1 stick of butter. 1 1/2 to 2 cups of milk.
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Boy's Legs (Boova Shenkel) Yield: 1 Servings: Categories: Penndutch, Beef: 3: lb: Beef, stewing: 12: Med Potato: 3: tb: Butter: 2: tb: Parsley, minced
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3 eggs. 1 1/2 cups milk. 3/4 tsp. baking powder. 1 Tbsp. salt. In a mixing bowl, mix eggs and milk for 3 minutes with a wooden spoon. Add dry ingredients and mix with the wooden spoon until dough.
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Slice the potatoes and onions very thin, boil quickly in salted water until tender. Mix with 1 T butter, parsley, and beaten eggs. Spread this mixture on the dough circles, roll them up as for jelly roll, press edges tightly together. Drop the rolls into the boiling stew with the beef. Cover kettle tightly and steam for about 1/2 hour, when the.
