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Dutch Meat Rolls

Dutch Meat Rolls (Boova Shenkel) (Boy’s Legs) – I
By Dianne Harper Kelley on Tuesday, September 17, 2013 at 11:40pm

2? lbs. beef, cubed
10 potatoes
2 Tablespoons butter
2 Tablespoons minced parsley
1 chopped onion
? teaspoon salt
? cup milk
3 eggs
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.

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