This dish, which came to us from the Germans, was made by my mother back in my early childhood. I remember that I, as a big fan of dough products, loved the dough rolls in this dish.

Then, for some time, this yummy was unjustifiably forgotten by me, mainly due to lack of time, and sometimes simply because of my laziness. Now that it is possible to freeze the necessary ingredients, I began to make strudel much more often. And I was recently reminded of this wonderful dish by my relative, who tried this dish for the first time while visiting us many years ago.

I invite you to try this delicious dish! The last time I had to make it practically “out of nothing” - the guests were on the doorstep, and “the cat cried” of food in the refrigerator. There was no time to urgently go to the grocery store. Therefore, after thinking for a while, I decided to make strudli - the ingredients for preparing this dish will probably be found in every home!

In general, strudel is a German dish and is prepared in different ways.
I want to offer one of the ways to prepare this dish, which my mother taught me.

I needed the following ingredients:
Meat - 500-600 gr *
Onions - 2 pcs;
Carrots - 1 piece;
Potatoes - 1 kg;
Vegetable oil for greasing the dough;
Salt, spices to taste.

For test**:
0.5 glasses of water
1 egg
flour
salt to taste

* You can use any meat (beef, veal, lamb, chicken, etc., but it is better if it is young, as the dish cooks quickly). In my case, I used chicken thighs that I had.

** I gave the amount of ingredients for the dough to prepare for one time. However, now, if I have time, I often make several times more dough at once, roll out the rolls and freeze them. I store it in plastic bags in the freezer and use it for cooking if necessary. In this case, it takes much less time to prepare.

Cooking time is about an hour.
Difficulty - medium.

First of all, I prepared the dough. To do this, I sifted the flour, added an egg, 100 grams of water with a pinch of salt dissolved in it and kneaded the dough like dumplings.

Carrot rings,

Onion in half rings.

I cut the meat into pieces - they should be approximately the size of potato pieces.

I put all the prepared ingredients aside for now and started making dough. Divided the dough into 2 parts. Roll out each part into a circle measuring 50-60 cm (you need to roll it out as thin as possible, but so that the dough does not tear).

Liberally grease the dough layer with vegetable oil.

I rolled it into a roll. I did the same with the second piece of dough.

I cut the rolls into pieces about 2 cm in size.

These pieces can be safely frozen, like dumplings, and then skip the step of preparing the dough!

Now I laid all the prepared ingredients on the bottom of a cauldron or pan with a thick bottom in layers: first, half the meat. Half an onion on it. Top with half a carrot. Next half the potatoes. Top with half of the rolls.

I repeated all the layers again. I sprinkled spices on top (I used dry cilantro and cumin, freshly ground black pepper) and salt.

I poured some water so that it barely covered the top layer and covered it tightly with a lid. And she set the cauldron to simmer first until it boiled - over high heat, after which she lowered the heat and simmered over low heat for about 30-40 minutes (until all the ingredients were ready).

With this amount of water you will get a second dish. If you pour in more water, you can make the first thing - a thick soup!

The amount of ingredients I indicated above was just enough for four adults and one small child - the guests were satisfied!

Bon appetit!

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Total time: 3 hours 30 minutes (with dough)

Preparation will take: 1 hour 30 minutes

Actively cooking: 2 hours 30 minutes

Level: Intermediate

This little-known German dish is not often found in Russian spaces. The name is derived from the German word “strudel”, however, this dish is related to the famous apple dessert only by the type of dough that is used in its preparation. Otherwise, this is essentially roast pork, very filling and high-calorie, with dough rolls with cheese (they gave the dish its name).

Strudli were in the tradition of ethnic Germans who lived in the Bessarabian steppes, somewhere between modern Moldova and Ukraine. The dish is labor-intensive and incredibly delicious! Perfect for a Sunday lunch with the family, with or without a reason. Those who have once tried German strudel can no longer deny themselves the pleasure of preparing them again and again.

German strudel - step by step recipe

Ingredients

For a traditional side dish

• 0.5 kg potatoes
,
• 400 gr. pork (if digestion allows, you can take fairly fatty pork)
,
• 1 small onion
,
• 1 tablespoon tomato paste
,
• 200 gr. Bulgarian cheese (you can use quite salty cheese; the original uses fatty sheep cheese)
,
• Vegetable oil
,
• Spices

For stretch test

• 1.5 cups flour (approximately, it all depends on the quality of the flour)
,
• 2-3 tablespoons of vegetable oil (preferably olive)

Preparation

First prepare the dough for the rolls

This is the thinnest stretch dough called “Filo”, you can buy it ready-made, or you can make it yourself. For this:

Step 1. Sift the flour, form into a slide, pour about 150 ml of lukewarm water into the middle of the slide, throw in a pinch of salt, add vegetable oil and knead the dough until it starts to stick to your hands. It should be of medium density - not too soft, but not too steep.

Step 2. Wrap it in cling film and put it in the refrigerator for 2 hours. If there is not enough time, you can do it a little differently - divide the dough into 2-3 parts, form balls, grease each with vegetable oil and cover with a towel so as not to dry out, leave it to rest for about 40 minutes. “Rest” is necessary for the dough so that it it lasted well. In the second case, additional vegetable oil will come to our aid (adding, alas, additional calories to our dish), which we will use when rolling and stretching the dough to improve its elasticity. In the first option, it will stretch well on its own.

Let's do the meat and potatoes

Step 3. We peel the potatoes and cut them lengthwise into four pieces - we need large slices for the roast. Cut the meat into large cubes.

Step 4. We take a large, deep vessel with a thick bottom - a cast-iron cauldron, a duck pot or a good-quality metal pan with a double bottom will do. Pour vegetable oil into the bottom (if the pork is fatty, don’t get carried away with the oil, as additional melted lard will appear during the frying process), fry the meat until nicely browned.

Step 5. Take the meat out for a while and add the onion cut into rings to fry. When the onion has dried, add tomato paste, mix everything and return the meat to it.

Step 6. We fill the meat with water so that this water is visible after the potatoes are loaded there, approximately a little less than half of our dishes in which we cook. Bring to a boil, add salt and pepper (black + red sweet pepper). Let the meat simmer until half cooked, covered, over low heat.

Let's return to our test

Step 7 We take it out of the refrigerator (or from under the towel) and begin to roll it out (not all at once, if the table space does not allow, but in 2-3 steps, i.e. first divide it into parts if you have not done this before). Grease the table with vegetable oil and roll out the dough with a rolling pin until it is as thin as possible.

Step 8 Carefully grab the edges and pull the dough in different directions, stretching it more and more. We need to stretch the dough until it is transparent. You can also put your hand under the middle of the dough and, as it were, lift it with your fist, stretching it in all directions. If you use ready-made dough, then simply place it on a greased table (so that it does not dry out and stick).

Step 9 We grate the cheese on a fine grater and sprinkle our dough in an even layer. Then carefully roll it into a roll and cut this sausage into pieces 6-8 cm long. Place on a plate, repeat for the remaining parts of the dough.

Meat and potatoes again

Step 10 We send the potatoes to the meat, which has been boiled until half cooked, lay it carefully on top of the meat, do not mix. Make sure that the water almost covers the potatoes, i.e. its level should be no lower than the top level of the potato than the height of one slice. Bring to a boil.

Step 11 We place our dough rolls on top in one layer, leaving small gaps between them (they will swell a little during the cooking process), but in order for them all to fit, it is important to use a wide enough dish so that the area on top allows you to place a sufficient number of rolls. Cover everything tightly with a lid and cook over low heat.

This is how our cheese strudels are steamed. Readiness is determined by the readiness of the dough and potatoes - open the lid slightly, pinch off a piece, try.

Step 12 The finished roast must be transferred to a large deep dish, but under no circumstances should you try to spoon it out of a cauldron or pan or try to mix everything in it, otherwise the potatoes will lose their shape and the whole dish will have an unpresentable appearance. You can cover the pan with this plate and with a sharp movement turn everything over, knocking over the contents in one fell swoop, or simply shake out the contents of the cauldron/pan with the same sharp, skillful movements into the dish.

(the Germans themselves call the dish “struli”) - this is the same soup with dumplings or noodles in Ukrainian. Dumplings and noodles differ from strudel in shape and forming method.

For strudel in German, the dough (regular dumpling dough or mixed with kefir and soda) is rolled out very thin and cut into segments that are rolled into rolls.

For the broth, the German strudel dish is cooked in meat broth; pork, chicken, and beef are suitable. I cook it with chicken broth.

In the original recipe, the cooking process is as follows: the meat is boiled in a small amount of water, then the broth is drained, and the cooked meat is fried with carrots and onions, after which the broth is returned, potatoes and rolled pieces of dough are added.

I simplified the cooking process: I decided not to drain the broth and did not fry the boiled meat. You can cook according to the original (with frying) or simplified recipe. Happy cooking.

Cooking steps:

Ingredients:

Per pan 3 l

Meat 700 g, potatoes 600 g, carrots 1 pc., onions 1 pc., bay leaf 1-2 pcs., water 1 l, black pepper to taste, salt to taste.

For the test

Flour 225 g, water 100 ml, egg yolk 1 pc., salt 1/3 teaspoon.

Strudli recipe with photo

Want to know how to make strudli?

This is not an apple roll, but a completely different recipe, and very original and tasty!

I always thought that strudel is a sweet roll with a filling, usually apple, crispy, tender, in powdered sugar - the signature dessert of Austrian confectioneries! But an amazing thing turned out: it turns out that strudli, or shtruli, were originally a second course!

German cuisine is known for a hearty and very appetizing dish called strudli, which turned out to be not at all sweet dough rolls cooked in a cauldron with pork, sauerkraut and potatoes. An appetizing combination, isn't it? I generally adore delicious stewed cabbage, and if it also comes with meat, and potatoes to boot, plus steamed dough rolls instead of bread, it’s a complete dinner!

There are many recipes for strudel: with meat and cabbage, with potatoes, with chicken. The most correct and satisfying option is pork with potatoes and sauerkraut. I replaced it with fresh one, since the sauerkraut was already eaten :)

Ingredients for strudel with meat, potatoes and cabbage:

• 400 g pork with light fat;
• 1 kg of potatoes;
• 3-5 carrots;
• 1-2 large onions;
• Salt, vegetable oil.

For the struli test:

• 1 egg;
• 1 glass of kefir;
• 4 cups flour;
• A pinch of salt and soda.

How to cook strudel with meat and potatoes:

First, let's prepare the dough.

Strudel dough

There are different dough options for strudel: yeast, dumplings and kefir. I chose kefir dough on the advice of a friend who tried all three options and said that kefir strudel dough is the softest and most delicious.

Sift flour into a bowl, beat in an egg, pour in kefir, add soda to it (kefir will extinguish it), salt and knead the dough so that it is soft, but does not stick to your hands. Place the dough in a warm place for half an hour.

Cut the meat into pieces and fry in vegetable oil. If you have a cauldron in which you cook pilaf or basma, this is an ideal vessel for preparing shtruli. If not, fry it in a frying pan, and simmer it in a deep non-stick pan.

Fry the meat for 5 minutes, add the finely chopped onion, mix and fry for another 5 minutes.

If you fried it in a frying pan, transfer it to a deep saucepan, add a glass of water, and cover with a lid. Next, add ingredients as they arrive.

Grate the carrots and fry them a little in vegetable oil.

Add the carrots to the meat and onions, mix and continue to simmer together.

Meanwhile, chop the cabbage, add it to the mix, and mix. Cover with a lid and let it continue cooking while we peel the potatoes.

After peeling and cutting the potatoes into cubes, pour them on top of the meat and cabbage.

Add water so that its level is 1 cm above the potatoes.

Salt and pepper to taste. No need to stir. In some versions of the strudel recipe, a separate layer of cabbage is made, then the design looks like this:

• meat with onions and carrots;
• potato;
• cabbage;
• dough rolls.

We'll get to them now!

Finely chop the second onion and fry in vegetable oil until soft and golden.

Divide the dough into 2 parts, roll each part in turn into a rectangle, roll out very thinly - so that the dough is visible through! I didn’t take this into account and rolled it out thick - 3 millimeters, so the rolls turned out thick and similar to dumplings.

Place the fried onions on the dough, trying to keep the oil in the pan.

Roll the dough into a roll and cut into pieces 2-3 cm wide.

Place the rolls on top of the potatoes at some distance from each other.

Cover with a lid and do not open for 30-40 minutes, no matter how curious it may be! Because if you lift the lid, the strudel will turn out edible, but not as tasty as it should be. It’s not for nothing that another name for the strudel recipe sounds like “don’t open the lid.” And if you are really interested in how strudel is prepared, you can cover the pan with a transparent lid. 🙂

Well, a hearty and unusual dish is ready - strudli with meat and potatoes!

Honestly, my impressions are that the rolls turned out like dumplings, and there were too many of them, half a portion of dough would have been enough. But, most likely, they turned out so dense because I didn’t roll out the dough thin enough.

But my parents liked it, they said that the dish was original, just like in a restaurant!

So try strudli for yourself and decide how you like it :)

09.10.2017 by admin

Shared

A huge number of potato dishes and options for their preparation speaks of the Germans’ special love for it. See for yourself. DW presents special recipes in its photo gallery.

• 
  

  Potato salad

  Each region prepares it differently. Swabs - with finely chopped onions, vinegar and vegetable oil. Bavarians fry onions together with speck, and season the salad with a sauce made from meat broth, mustard, vegetable oil, vinegar, salt, sugar and pepper. Lightly salted herring is added to the Hamburg salad and seasoned with mayonnaise. In Brandenburg you can’t do without pickles and dill.

• 
  

  Draniki

  The famous potato pancakes (Reibekuchen) or potato pancakes (Kartoffelpuffer) in Saxon style are served with a slice of black bread and fruit puree: apple, pear or plum. In western Germany, they prefer to add pre-fried grated onion and a good handful of ground black pepper to the potato mixture.

• 
  

  "Heaven and Earth"

  “Earth apples” (Erdäpfel) or “earth berries” (Grundbeeren), as potatoes are often called in Germany to this day, as well as apples, blood sausage and fried onion rings are the ingredients of the traditional Cologne dish “Heaven and Earth” (“Heaven and Earth”). Himmel un Ääd").

• 
  

  Dumplings, dumplings...

  In Bavaria, the famous dumplings (Knödeln) are made from soaked bread. But in Thuringia they are traditionally prepared from potatoes, half raw and half boiled. Then the potato “balls” (sometimes with meat filling) are boiled in a large amount of water (it should not boil!) and served on their own or as a side dish, for example, with a Christmas goose.

• 
  

  Gaisburg March

  Swabian eintopf (thick soup) "Gaisburger Marsch" is prepared with beef broth. It is topped with potatoes and a local type of noodle – spaetzle. Before serving, the rich soup is decorated with onion rings browned in oil. According to legend, Eintopf owes its name and popularity to officers from Stuttgart, who marched in formation to a tavern in neighboring Gaisburg for lunch.

• 
  

  Stuffed stomach

  They even make potato sausage in West Germany's Hunsrück! One option is pork stomach (Saumagen), stuffed with potato and meat filling. Traditionally, former Chancellor Helmut Kohl's favorite dish is served with mashed potatoes and stewed cabbage.

• 
  

  "Naughty" dumplings

  The so-called “Bubespitzle” are a kind of “naughty” potato dumplings. The dough for this dish is prepared from mashed potatoes, flour, eggs, salt and nutmeg. It is cut into “sausages” as thick as a finger, which are boiled and then fried in a frying pan until golden brown. The sweet version is called "Nackte Mariechen". It is served with applesauce.

• 
  

  Strudel

  Potato strudel (Kartoffelstrudel) is prepared from a special stretched (leaf) dough stuffed with boiled potatoes, finely chopped onion, garlic, nutmeg, pepper and salt. The prepared roll is boiled, then cut into slices and fried before serving. Another option: with raw potatoes. The strudel is fried whole, turning it over from time to time, or baked in the oven.

• 
  

  Potato slices

  This is a favorite delicacy of children and adults in Germany. Long before the victorious march of the famous French fries began, thinly sliced ​​potato slices were already baked in the oven with the addition of fat or vegetable oil, spices, herbs and sesame seeds, or, as in times of famine, simply “without anything.”

• 
  

  Potato Pie

  In the eastern states of Germany, this traditional pie is baked from yeast dough, to which mashed potatoes, raisins, almonds and lemon zest are added. There are many regional pie recipes - with sausage, speck, spinach, cheese or berries. Often the traditional dish of the “poor people” is served during folk festivals and celebrations, such as on Mill Day in Ziegenrück.

• 
  

  Hoppel-poppel

  “Hoppelpoppel” is what Berliners call an instant peasant breakfast. It is prepared from leftover food (“popelig”) that is about to spoil (“hops”). Boiled potatoes are cut into slices, fried together with finely chopped speck, poured with beaten egg, seasoned with pepper, salt and nutmeg, and sprinkled with fresh herbs. A breakfast “for the whole world” was organized by the participants of the fair in Brandenburg.

• 
  

  Schnapps

  The German love for “earth apples” is truly limitless: literally everything is prepared from them - from porridge to vodka. The tradition of making German schnapps vodka from potato tubers has existed at the distillery in Sellendorf since its foundation in 1780. Pictured: Sellendorf potato schnapps. Its strength is 32 degrees.

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