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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.
Ingredients
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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
- 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.
- 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.
- It is better to use coarse salt in the filling ingredients – it will work better for grinding the garlic.
- 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.
- After mixing, you will get a slightly foamy homogeneous mass.
- Add the salted flour.
- For elasticity, add the oil.
- 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.
- Prepare the oil filling. In a small bowl, crush the garlic and mix it with salt.
- Add the vegetable oil and mix everything thoroughly with a small spoon.
- Roll the rested dough into a thin layer (about 3 millimeters).
- Generously spread the garlic-oil filling, leaving a bit of space from one edge so that it can be easily sealed after rolling.
- Roll it into a loose roll, leaving an unspread edge at the end.
- Pinch it to unite it into a whole.
- Cut into rounds approximately 3 centimeters long with a sharp knife. Let them rest aside for a while.
- Meanwhile, cut the ingredients for the main composition. Chop the meat into small pieces.
- Chop the carrot into large chunks.
- Chop the onion the same way.
- Young potatoes can be used without peeling, just wash them thoroughly and cut into large pieces.
- Heat the oil in a deep skillet. Fry the meat in it over high heat (this will sear it, keeping it juicy inside).
- Add the carrot and sauté it in the skillet for 3-4 minutes, reducing the heat to medium.
- Next, add the onion and sweat until soft.
- Finally, add the potatoes and fry everything together for another 5 minutes.
- Then add salt and pepper.
- Pour in boiling water to almost cover all the ingredients.
- For color, add tomato paste. Stir it in.
- Place the rolled pieces on top.
- 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!
