Meat and Potato Strudel

An original dish of German cuisine, the meat and potato strudel conquers with its multi-component composition for a full meal. Right on pieces of meat and vegetables, which are stewed in a small amount of liquid, steam little rolls with a garlic filling (strudels) are prepared. The unleavened dough for them is kneaded with water or kefir (the latter option turns out fluffier and more porous).

Output: 6 servings.

Preparation time: 90 minutes.

Caloric content: 142 kcal per 100 grams of the dish.

Cuisine: German.

Ingredients

For the main composition:

• pork pulp – 500 g;
• young potatoes – 550 g;
• white onion – 200 g;
• carrot – 220 g;
• tomato paste – 20 g;
• salt – 1.5 tsp;
• black pepper – 0.5 tsp;
• vegetable oil for frying – 30 ml;
• boiling water – approximately 0.75 l (depends on the size of the pan).

For the strudels:

• flour (w/s) – 270 g;
• kefir – 125 ml;
• egg – 1 pc;
• vegetable oil – 30 ml;
• soda – 1/4 tsp;
• baking powder – 1 tsp;
• salt – 1 tsp.

For the filling:

• garlic – 5-6 cloves;
• vegetable oil – 25 ml;
• salt – 0.5 tsp.

Preparation

1. Prepare the ingredients for the main composition. Pork can be substituted with veal, provided the meat is boneless. Either old or young potatoes can be used.

2. In the ingredients for the strudel, it is important to note that the kefir should not be cold – it needs to sit out on the table until it reaches room temperature before use.

3. It is better to use coarse salt in the filling ingredients – it will work better for grinding the garlic.

4. Start with preparing the strudels. Pour the kefir into a mixing bowl, add the soda with the baking powder to initiate the carbon dioxide release reaction. Then add the egg.

5. After mixing, you will get a slightly foamy homogeneous mass.

6. Add the salted flour.

7. For elasticity, add the oil.

8. Knead the dough – it should not be tight and dense, but rather soft and pliable. Due to different flour properties, you might need a bit more. If the dough is too sticky, add another 20-30 grams. Gather the dough into a ball, cover it with a towel, and let it rest for 20 minutes on the table.

9. Prepare the oil filling. In a small bowl, crush the garlic and mix it with salt.

10. Add the vegetable oil and mix everything thoroughly with a small spoon.

11. Roll the rested dough into a thin layer (about 3 millimeters).

12. Generously spread the garlic-oil filling, leaving a bit of space from one edge so that it can be easily sealed after rolling.

13. Roll it into a loose roll, leaving an unspread edge at the end.

14. Pinch it to unite it into a whole.

15. Cut into rounds approximately 3 centimeters long with a sharp knife. Let them rest aside for a while.

16. Meanwhile, cut the ingredients for the main composition. Chop the meat into small pieces.

17. Chop the carrot into large chunks.

18. Chop the onion the same way.

19. Young potatoes can be used without peeling, just wash them thoroughly and cut into large pieces.

20. Heat the oil in a deep skillet. Fry the meat in it over high heat (this will sear it, keeping it juicy inside).

21. Add the carrot and sauté it in the skillet for 3-4 minutes, reducing the heat to medium.

22. Next, add the onion and sweat until soft.

23. Finally, add the potatoes and fry everything together for another 5 minutes.

24. Then add salt and pepper.

25. Pour in boiling water to almost cover all the ingredients.

26. For color, add tomato paste. Stir it in.

27. Place the rolled pieces on top.

28. Cover the skillet with a lid and simmer the mixture on low heat for 40 minutes. You can determine the dish's readiness by the strudels – they will swell significantly, and the dough will be fully steamed.

Of course, strudel with meat and potatoes should be served hot. On the individual plate, just a little bit of everything is placed: meat, vegetables, and a couple of strudels. The garlic-soaked spirals are very soft and porous. It's pleasant to dip them in the broth and eat with a piece of meat or potato. The portion can be sprinkled with fresh greens, give it a try. Bon appétit!