Dutch Meat Rolls (Boova Shenkel)
DUTCH MEAT ROLLS (Boova Shenkel)
2-1/2 lbs. beef
10 potatoes
2 tablespoons butter
2 tablespoons minced parsley
1 chopped onion
1/2 teaspoon salt
1/2 cup milk
3 eggs
2-1/2 cups flour
2 teaspoons baking powder
1 tablespoon shortening
1 tablespoon butter
After seasoning the meat with salt and pepper, stew the meat for two
hours. Then make dough with flour, baking powder, salt and the
shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to
10 inches in diameter. Steam the potatoes, pared and sliced thin; add
salt and pepper, 2 tablespoons of butter; the parsley and onions and
then beat lightly the three eggs into the mixture. Put this mixture on
the circles of dough after it has stood a little while. Fold half the
circle of dough over like a half moon and press edges together tightly.
Drop these into the pot with the meat and stew water. Cover tightly and
cook for 30 minutes. Into a frying pan put a couple of tablespoons of
fat skimmed from the stew before putting in the dough rolls, add to this
1 tablespoon of butter. In this brown small cubes of hard bread and stir
in a half cup of milk. Pour this milk sauce over the Meat rolls when
serving.
RSS feed for comments on this post