"boova Shenkel" Recipe

Boova Shenkel Recipe:

History:
Boova Shenkel is a traditional Pennsylvania German dish that has been passed down through generations. It is a hearty and comforting dish that combines tender stewing meat with a delicious potato filling. This recipe has been enjoyed by families in the Pennsylvania German community for many years and has become a beloved part of their culinary heritage.

Fun Facts:
- The name "Boova Shenkel" translates to "Bread Shanks" in Pennsylvania Dutch.
- This dish is often served during special occasions and family gatherings.
- The unique combination of flavors and textures in Boova Shenkel make it a favorite among both young and old.

Ingredients:
- 2-1/2 pounds of stewing meat (beef preferred)
- Salt and pepper to taste
- 12 medium-sized white potatoes, thinly sliced
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of finely minced parsley
- 1 finely chopped onion (small)
- 3 eggs, lightly beaten
- 2-1/2 cups of flour
- 2 teaspoonfuls of baking powder
- 1/2 teaspoonful of salt
- 1 generous teaspoonful of lard
- 1 teaspoonful of butter
- Slices of stale bread
- 1 large tablespoonful of butter
- 1-2 tablespoonfuls of fat (skimmed from the top of the broth)
- 1/2 cup of milk

Instructions:
1. Season the stewing meat with salt and pepper. Cook it slowly in a pot for several hours until it becomes tender. This will allow the flavors to develop and the meat to become juicy and flavorful.

2. While the meat is cooking, prepare the filling for the circles of dough. Steam the thinly sliced potatoes until they are tender. Once cooked, season them with salt, pepper, butter, minced parsley, and chopped onion. Mix these ingredients together well. Then, add the lightly beaten eggs to the mixture and allow it to stand while you prepare the pastry.

3. To make the pastry, sift the flour, baking powder, and salt into a bowl. Cut in the lard and butter until the mixture resembles coarse crumbs. Gradually add water and mix it into a dough as you would for a pie crust. Roll the dough out thin and cut it into about ten circles.

4. Spread some of the potato filling on each circle of dough. Press two opposite edges of the dough together to form small, three-cornered turnover pies. These will be dropped onto the hot meat and broth in the pot, which should be closely covered.

5. Cook the Boova Shenkel slowly for 20 to 30 minutes to allow the dough to cook through. The filling will become flavorful and the dough will turn golden brown.

6. In a separate pan, brown the diced slices of stale bread in butter and some of the fat that was skimmed from the top of the broth.

7. Once the bread is browned and crispy, add the milk to it and heat until hot.

8. Before serving the Boova Shenkel, pour the bread and milk mixture over the dish. This will add a creamy and slightly tangy element to the overall flavor.

9. Serve the Boova Shenkel on a large platter along with the tender stewing meat. The combination of flavors and textures will be a delight to your taste buds.

Similar Recipe Dishes:
- Filled Dumplings: These are similar to Boova Shenkel but use a different type of dough and filling. They are often filled with a mixture of meat and vegetables and cooked in a flavorful broth.
- Pot Pie: Pennsylvania Dutch pot pie is another traditional dish that features a meat filling, usually chicken, and a pastry crust. It is baked until the crust is golden and the filling is bubbling.
- Schnitz und Knepp: This is a Pennsylvania Dutch dish that consists of dried apples (schnitz) and dumplings (knepp) cooked in a ham broth. It is a savory and sweet dish that is often served as a main course.

Enjoy your homemade Boova Shenkel and explore other traditional Pennsylvania Dutch dishes to savor the rich culinary history of this region.