| Fleischkeüchle Queen; Beulah Dairy Queen Known for its
Cool Treats, German Eats
Domaskin, Andrea. "Fleischkeüchle Queen; Beulah Dairy Queen Known for its Cool Treats, German Eats." Minot Daily News, 14 July 2003, sec. A1 and A7.
Beulah - The local Dairy Queen serves blizzards, sundaes, peanut
buster parfaits, slushes, burgers and fries - all the foods people
go to Dairy Queens to eat.
But at this Dairy Queen, the ice cream isn't always the draw. It's
Fleischkeüchle, a German dish made of seasoned ground beef
wrapped in dough and deep fried, are an often-ordered dish at this
restaurant. They're even the lunch special on Mondays.
"You can go to 20 Dairy Queens, and not find another one that
serves fleischkeüchle," said Beulah Dairy Queen owner
The Dairy Queen franchise is flexible enough to allow individual
restaurants to serve foods that are popular in their area, and for
18 1/2 of the 20 years the Beulah restaurant has been in business,
it has served up fleischkeüchle.
Fleischkeüchle are a testament to the area's heritage, which
is predominantly German and Germans from Russia. Most local restaurants
serve fleischkeüchle, and local festivals and fairs offer the
food. Even a few roadside stands in the area sell fleischkeüchle.
The Dairy Queen has served "thousands and thousands and thousands"
of fleischkeüchle, Eastgate said.
"Obviously it is a very popular food."
When Lee and Carla Wolf of Center, about 35 miles from Beulah,
came to town for a doctor appointment, they made a point to stop
at Dairy Queen to order the food. They've been coming to the Beulah
Dairy Queen for a long time, the said.
"It's the homemade fleischkeüchle," Carla Wolf said
as she took one of the golden delicacies out of the wrapper. "They're
just the best. They're homemade and they're good."
People order fleischkeüchle to eat in the restaurant and top
them with pickles and ketchup. They order dozens of them to go to
serve at family reunions. Some people take them home to eat later,
straight from the refrigerator.
"The real die-hard Germans, it's a middle of the night snack,"
Out-of-towners sometimes try the food, said Dairy Queen employee
Cris Flemmer, and she can tell when they've never had it before
because they have trouble pronouncing fleischkeüchle (It's
fleish- KEE- kla).
Flemmer can probably tell pretty easily by now - she's been at
the Dairy Queen for 14 years. The restaurant has several longtime
employees who have been there almost from the beginning.
Betty Hausauer is one of them. Hausauer, of German-Russian heritage,
makes the fleischkeüchle.
She is something of a fleischkeüchle guru.
"She's known as the fleischkeüchle lady," Eastgate
The Wolfs, who aren't even from Beulah, said they had heard of
her - they had a connection through someone who works with Carla
Hausauer cooks up her dish using a special recipe in a room in
the basement of the Dairy Queen. There, she mixes the dough, forms
it into balls and runs the balls through a roller to form circles.
she spreads the carefully-seasoned ground beef on one side of each
circle and folds the dough over.
"The key is the spices," she said.
It's her particular combination of salt, pepper, onions, garlic
and perhaps other ingredients that make her fleischkeüchle
taste so good, she said.
She works for six to eight hours per day, four or five days per
week, depending on the demand. In the winter, she said, the restaurant
isn't as busy and so she doesn't work as much, and in the summer,
the demand can be much higher. She said there have been times when
she's worked seven days a week, 12 hour a day to keep up with the
demand for fleischkeüchle.
Once Hausauer finishes the fleischkeüchle, they're frozen.
They are deep fried to a golden-brown when people order them. Hausauer
also makes ethnic soups - borscht and knoefla which are popular
items at the restaurant.
She began making fleischkeüchle at the Dairy Queen because
of an enterprising former owner, Bob Alexander. She baby-sat his
children, and cooked fleischkeüchle for them, among other things.
Alexander thought they could be a good fast food because they could
be frozen and then deep fried, Eastgate said. He was right.
Hausauer has been preparing the fleischkeüchle the entire
time. She said she never planned to become a cook.
"I always wanted to become a teacher or a nurse," she
said. "But whenever anybody cooked, I watched, to see what
they did and how they did it." She worked at a restaurant when
she was in high school, and figured out how to make some of the
restaurant's dishes by watching the cooks. She said she's always
"It's not just the ingredients you use, it's how you put it
together," she said.
Ethnic foods, she said, can take a lot of time to make. Although
she whips out fleischkeüchle, borscht and knoephla soup in
mass quantities at the Dairy Queen, for her family she usually cooks
many of the favorite foods - such as kuchen, a German coffee cake,
or platchinda, a pumpkin turnover - on special occasions because
cooking them is so time-consuming.
"It takes a lot of time to make them," she said.
That might be why so many people enjoy fleischkeüchle at the
Dairy Queen, workers there speculate.
"It just doesn't even pay to make it at home when you can
come here," Flemmer said.
A recipe from Betty Hausauer
1 egg, beaten
1 cup half and half or canned milk
2 cups milk
1 tbsp oil
1 tsp salt
enough flour to make a smooth dough, let rest while preparing filling
2 lbs ground beef
2 tsp salt and 1 tsp pepper or to taste
1/2 cup chopped onions
1/2 cup water to make filling spreadable, or put onions in water
and in blender.
Divide dough into small balls the size of lemons. Roll each out
the size of a small plate. Spread tablespoons of meat filling on
one half of dough, fold over and seal. Prick twice with fork to
let steam escape while cooking. Deep fry at 350 to 375 degrees.
Reprinted with permission of the Minot Daily News.
|Cris Flemmer has been serving fleischkeüchle
to customers at the Beulah Dairy Queen for 14 years.
||Betty Hausauer has been making fleischkeüchles
in the basement of the Beulah Dairy Queen for 18 1/2 years.
|Betty Hausauer finishes
deep frying a fleischkeüchle aat the Beulah Dairy Queen.