How to cook meat strudel

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Strudel was once invented by the Germans. In fact, it is a regular roll or pie with filling. Modern cooks know many similar recipes. But there is one subtlety here: the strudel dough is not used yeast (as usual in pies), but exhaust (or, in extreme cases, puff). This makes the product taste completely different from others. Depending on the filling taken, this layer cake can be fruit, berry, cottage cheese, vegetable, mushroom and even fish. Meat strudel is also widely known. For its preparation, minced meat (pork, chicken or beef), black pudding or liver is used. The dish turns out to be quite high-calorie and very nutritious. In this version, the pie may well replace a full breakfast or dinner. If sweet options are more related to desserts, then meat strudel is a real second course. It can be served both cold and hot. It all depends on the taste of the hostess.

Meat strudel resembles the well-known dumplings. Only there are two fundamental differences that make these dishes different from each other. First, if for dumplingsthe usual yeast-free dough is taken, then for the strudel - exhaust. Secondly, dumplings are made in portions in the form of small blanks with filling inside, and meat strudel is one large roll (or pie). After cooking, it is cut into pieces and served on the table with various sauces or gravies.

The recipe for German meat strudel is quite simple. To prepare it, you will need the following products.

For the extract dough: for a glass of flour one egg, 2 tablespoons (tablespoons) of vegetable oil, half a glass of water and a little s alt (on the tip of a knife).

For meat filling: for 0.5 kilograms of minced meat (a mixture of pork and beef in a ratio of 1: 1), s alt, 100 milliliters of milk, one onion, pepper and any spices.

Cooking comes in five steps:

1. Knead the dough from the prepared products. We knead it well so that it does not stick to our hands. Divide the finished mixture into 3 identical parts and roll into balls. Then we coat them with oil, put them in a separate bowl and put them in the refrigerator.
2. Preparing the stuffing. To do this, randomly chop the onion with a knife and mix with the rest of the ingredients.
3. We take the dough out of the refrigerator. We connect the three parts together and roll out into one layer on a table sprinkled with flour. We take the dough with both hands and gently stretch it with our palms in all directions.
4. We form the workpiece. To do this, we spread the layer on the cutting table and put the prepared meat filling on it. Carefully fold everything together in the formroll and put it on a greased baking sheet.
5. Bake a semi-finished product in the oven for an hour. Remove the strudel from the oven and cut into pieces. Now you can serve it to guests and expect well-deserved compliments.

To paraphrase a well-known saying, it can be expressed as follows: "how many cooks - so many recipes." Someone tries to prepare complex fillings, while others, on the contrary, try to simplify the cooking process. So, for example, some cooks make strudel not in the form of a roll, but in the form of a pie. To cook such a meat strudel, the recipe does not need to be changed. It is only necessary to slightly change the stage of forming the workpiece. The filling in this case is laid out in the center of the layer, and the edges are carefully wrapped in the form of an envelope and pinched tightly. On the surface with a fork, it is necessary to make several punctures so that the cake does not burst and lose its shape during the frying process. We take out the finished strudel from the oven and leave it on the table to cool, after covering it with a towel. After that, it can already be served at the table. Having tried both options, you can easily make sure that this dish is equally tasty as a roll and as a pie.