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Meat Strudli
This dish is often prepared in Germany, as well as in the Urals, where there are settlements of Russian Germans.
Meat strudli (strudels) are small rolls made from unleavened dough, sometimes with various fillings. They are prepared and served with stewed potatoes and cabbage. If strudli is made without a meat filling (with cheese or herbs), then the meat is stewed in a common skillet, and the rolls (strudli) are placed on top.
It cannot be said that meat strudli are prepared quickly. This very aromatic, hearty dish with a huge range of flavors is suitable for a Sunday lunch when the whole family is gathered, and the hostess has enough time for kitchen chores.
Cuisine – German.
Preparation time: 120 minutes.
Caloric content: 280 kcal per 100 grams of the dish.
Ingredients
Show ingredients
For strudli:
- minced pork and beef – 300 g;
- small onion – 1 pc;
- garlic – 1 clove;
- mixed ground peppers – 1 teaspoon;
- wheat flour – 2 cups (including for dusting);
- cold water – 125 ml;
- raw egg white – ½ pc;
- salt – 1 pinch.
For the side dish:
- raw potatoes – 5 pcs;
- fresh or fermented cabbage – 250-300 g;
- sunflower oil – 2-3 tablespoons;
- medium onion – 1 pc;
- carrot – 0.5 pc;
- vegetable spice mix – 1 teaspoon;
- seasoning ‘10 vegetables’ - ½ tablespoon;
- table salt – 2 pinches;
- herbs – to taste.
Preparation
- First, prepare the dough for strudli to allow it to mature. This dough can be made in advance (frozen) and then used as needed. In a deep bowl, pour in most of the flour, add water, egg white, and salt. Make a preliminary kneading of the dough, gradually adding flour.
- Place the resulting dough ball on a floured table. Knead for 10 minutes, periodically cutting it with a knife and bringing it together with the outer sides. Add flour as needed. During the kneading process, the dough will stop sticking to your hands and will become firm and elastic. Place it in a plastic bag and send it to the refrigerator for 1-1.5 hours.
- Meanwhile, prepare the vegetables. Cut the onion into small slices, grate the carrot.
- Rinse the fermented cabbage to remove excess salt. If using fresh cabbage – shred it into thin strips, add salt or pour with brine (from canned vegetables). Squeeze the cabbage by hand to speed up the salting process, let it sit while the vegetables are stewing.
- In a deep skillet, heat vegetable oil, fry the onion, then add the carrot, continue frying until soft.
- Peel the potatoes, cut into medium cubes. Add to the fried vegetables, salt to your taste, sprinkle with spices and mix.
- Let the potatoes warm slightly in the vegetable oil, pour in hot water to cover the contents of the skillet by 1/3. Stew covered until half-cooked.
- Add spices, salt, and chopped onion (for a mushy consistency you can blend the onion slices with an immersion blender) to the minced meat.
- Roll out the prepared dough into a 30x40 cm sheet (about 1 mm thick).
- Spread the minced meat thinly over the dough using a spatula or spoon. Roll it into a tight roll, sealing the edge carefully.
- Cut the roll into crosswise slices 2-3 cm wide. Sprinkle the bottom of each slice with flour. Place the strudli on a cutting board and send them to the freezer while the vegetables are cooking.
- Add the cabbage to the potatoes, mix, and stew over moderate heat for 5-10 minutes.
- Place the strudli on top of the stewed vegetables. Pour water into the skillet to nearly cover the contents. Bring the dish to readiness under a closed lid (10-15 minutes, so that the filling and dough are not raw).
- Sprinkle the meat strudli with chopped herbs and serve.
Bon Appétit!
