Boova Shenkel - Boys' Legs - Beef With Potato Dumplings

A thrifty way to stretch a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947,

• Ready In: 3 hrs 25 mins
• Serves: 8-10

Ingredients

• 3  lbs stewing beef, cut into 1-inch cubes
•  salt and pepper, to taste
•  water or  broth

• Mashed Potatoes

• 12  medium potatoes, peeled and thinly sliced
• 3  tablespoons butter
• 2  tablespoons parsley, minced
• 1  onion, peeled and minced
• 3  eggs

• Pastry

• 2 1⁄2 cups flour, sifted
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 4  tablespoons shortening or 4  tablespoons butter
• 7 -8  tablespoons cold water

• Milk Sauce

• 3  tablespoons butter or 3  tablespoons bacon drippings
• 1  cup  dry bread, diced
• 1⁄2 cup milk

Directions

1. Cover meat with water or broth; add seasonings to taste and cook slowly for 2 1/2 to 3 hours.
2. Cook potatoes until tender.
3. Drain; add butter, salt and pepper to taste, parsley and onion.
4. Mix well.
5. Beat eggs; add to potatoes and beat mixture lightly.
6. Let stand until pastry is made.
7. Sift flour, baking powder and salt together.
8. Cut in the 4 tablespoons shortening or butter and add water, using only enough to hold dough together.
9. Roll thinly on a floured board and cut into 10" circles (you can use a dinner plate as a guide).
10. Spread with some of the potato mixture; fold dough to form a semi-circle, pressing edges together with the prongs of the fork.
11. Place on top of the hot meat and broth, cover pot tightly and simmer about 25 minutes.
12. While these are cooking, make a sauce of butter or bacon drippings; add bread cubes and brown. Stir in milk.
13. Arrange the boova shenkel on a platter and pour milk sauce over.