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Boovashenkel I (Boys' Legs)

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 6 servings.


  • 3 - pounds beef

  • 1/2 - teaspoon salt

  • 1/4 - teaspoon pepper

  • 6 - cups water

  • 2 - cups all-purpose flour

  • 2 - teaspoons baking powder

  • 1 - Tablespoon shortening

  • 2 - Tablespoons butter

  • 6 - potatoes, sliced

  • 3 - onions, sliced

  • 1 - Tablespoon butter

  • 2 - teaspoons parsley, chopped

  • 3 - eggs, beaten

  • 1 - cup bread crumbs

  • 1/2 - cup milk


  1. Rub the beef with salt and pepper, place in large pot, cover with water, and simmer for about 2 hours.   Skin the fat from the surface and save for gravy.

  2. Make a paste of the flour, baking powder, shortening and 2 tablespoons butter.  On a floured board, roll out dough thin about 1/4-inch thickness.  Cut into 8-inch circles.

  3. In a pot with boiling water, add the potatoes and onions and boil until tender.  Remove from pot and place in a mixing bowl.  Mix with 1-tablespoon butter, parsley and eggs. 

  4. Spread the mixture over the round dough circles.  Roll them up like jelly rolls and press edges tightly together.  Drop the rolls into the boiling stew with the beef. 

  5. Cover kettle tightly and steam for about 30 minutes.  You want the dumplings thoroughly cooked.  Pour the fat saved from the stew into a drying pan, add shortening if needed.  Brown the bread crumbs in this, add the milk, stir as the gravy thickens. Place beef and dumplings on a hot platter and pour gravy over them.


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