BEEF POT PIE
- 2 lbs. stewing beef
- 6 medium potatoes
- pot pie dough
- 2 onions
- chopped parsley
- salt and pepper
Cut the beef into 1" cubes cover with water, season and boil until tender. Peel potatoes, cut in ¼" slices and slice the onion. Into the hot broth drop layers of potatoes, onions, a sprinkling of parsley and dough squares alternately, ending with dough on top. Cover and boil for 20 minutes. Stir meat thru pot pie.
For the pot pie dough:
To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to make a stiff dough. Roll out thin (⅛") on floured board and cut into 2" squares. Equally good with veal or pork.
PENNSYLVANIA DUTCH BEEF WITH ONIONS
- 1½ lbs. boiled beef
- 2 tablespoons butter
- 1 tablespoon vinegar
- 1 onion
- 2 tablespoons flour
- 1 pinch of pepper
- ½ cup meat stock
- salt
Mince the onion. Simmer in butter until soft. Add flour and simmer until brown. To this add vinegar, salt, pepper and meat stock and let come to a boil. Cut the meat in slices and serve hot, with the onion sauce.
WIENER SCHNITZEL (Veal Cutlet)
- 2 lbs. veal steak
- 1 egg, beaten
- salt
- bread crumbs
- lemon juice
- pepper