Strudel is a popular pastry in all German-speaking countries, as well as in the Czech Republic, Hungary, Slavic countries and Jewish cuisine. Strudel is a roll with stuffing. The fillings can be different, sweet and unsweetened.
We will tell you how to prepare a German meat strudel, this recipe is simple, but, nevertheless, the preparation of strudel requires some skill and diligence, since in the classical version it is necessary to cook from a dough. For the filling we use minced meat.
Strudel with meat in German - recipe
Ingredients:
- quality wheat flour - 250 grams or slightly more;
- warm water or milk - 100-125 ml;
- chicken egg - 1 piece;
- salt - 1 pinch;
- Butter - 30 g
For filling:
- meat pork medium fat content - 400 g;
- onion - 1 pc .;
- garlic - 2 cloves;
- spices ground (cumin, nutmeg, black pepper fragrant, coriander, cloves );
- greenery.
Preparation
Meat, as well as peeled onions and garlic is passed through a meat grinder, season with minced meat with spices, add finely chopped greens. You can also add a chicken egg to the stuffing.
Sift flour onto the work surface, make a groove, add water or milk, salt and egg. Mix and add softened or melted butter (it should not be hot). We knead the dough carefully, but not for long. The dough should turn out to be shiny, smooth and elastic, at first it is possible to knead a mixer with a spiral nozzle, then - only with hands.
Roll the dough into a com and, cover with a towel and leave to stand for 1 hour.
Preheat the oven to about 200 degrees.
Sprinkle the table with flour. Roll the dough into the thinest possible layer. Raise the dough layer over the edges and stretch it with great care to the edges from the middle. If the dough tears, it should be connected at the points of rupture.
Unsticked edges of the substrate are slightly pruned. On the substrate, evenly spread the filling (a thin layer, so that the dough substrate does not tear when folded). Fold the strudel, spread it on a greased baking sheet. Bake for about 45 minutes. Ready German strudel with meat using a brush grease with melted butter. Before cutting into slices, lightly cool the strudel (about 15 minutes). We serve the meat strudel warm with hot broth. Of course, stuffing for meat strudel is not necessary to do only from pork meat, it can be a mixed stuffing, including poultry meat.