Strudel is a pastry popular in all German-speaking countries, as well as in the Czech Republic, Hungary, Slavic countries and in Jewish cuisine. Strudel is a roll with filling. Fillings can be different, sweet and savory.

We'll tell you how to cook German meat strudel, this recipe is simple, but still, preparing strudel requires some skill and diligence, since in the classic version it is necessary to cook from stretch dough. For the filling we use minced meat.

German-style meat strudel - recipe

• high-quality wheat flour - 250 g or a little more;
• warm water or milk – 100-125 ml;
• chicken egg – 1 pc.;
• salt – 1 pinch;
• butter – 30 g

• medium fat pork meat – 400 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• ground spices (cumin, nutmeg, black pepper, coriander, cloves);
• greenery.

Pass the meat, as well as peeled onions and garlic, through a meat grinder, season the minced meat with spices, and add finely chopped herbs. You can also add 1 chicken egg to the minced meat.

Sift the flour onto a work surface, make a well, add water or milk, salt and egg. Stir and add softened or melted butter (it should not be hot). Knead the dough thoroughly, but not for long. The dough should turn out shiny, smooth and elastic; first you can knead with a mixer with a spiral attachment, then only with your hands.

Sprinkle the table with flour. Roll out the dough into as thin a layer as possible. Lift the dough layer by the edges and, with great care, stretch it towards the edges from the middle. If the dough breaks, it should be joined where it breaks.

We trim the unstretched edges of the backing slightly. Spread the filling evenly onto the base (in a thin layer so that the dough base does not tear when folded). Roll up the strudel and place it on a greased baking sheet. Bake for about 45 minutes. Using a brush, brush the finished German strudel with meat with melted butter. Before cutting into slices, cool the strudel slightly (about 15 minutes). Serve the meat strudel warm with hot broth. Of course, the filling for meat strudel does not have to be made only from pork meat; it can be mixed minced meat, including poultry.

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Strudel with meat in German style

How to prepare a dish " Strudel with meat in German style»

1. Pass the meat, as well as peeled onions and garlic, through a meat grinder, season the minced meat with spices, and add finely chopped herbs. You can also add 1 chicken egg to the minced meat.
2. Sift the flour onto a work surface, make a well, add water or milk, salt and egg. Stir and add softened or melted butter (it should not be hot). Knead the dough thoroughly, but not for long. The dough should turn out shiny, smooth and elastic; first you can knead with a mixer with a spiral attachment, then only with your hands.
3. Roll the dough into a ball, cover with a towel and leave to rest for 1 hour.
4. Preheat the oven to about 200 degrees.
5. Sprinkle the table with flour. Roll out the dough into as thin a layer as possible. Lift the dough layer by the edges and, with great care, stretch it towards the edges from the middle. If the dough breaks, it should be joined where it breaks. Spread the dough and filling evenly onto the baking sheet (in a thin layer so that the dough sheet does not tear when folded).
6. Roll up the strudel and place it on a greased baking sheet. Bake for about 45 minutes. Using a brush, brush the finished German strudel with meat with melted butter. Before cutting into slices, cool the strudel slightly (about 15 minutes).
7. Serve the meat strudel warm with hot broth. Of course, the filling for meat strudel does not have to be made only from pork meat; it can be mixed minced meat, including poultry.

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Strudel with meat and potatoes

Strudel is made from a thin layer of dough rolled into a roll. As a rule, this is a dessert dish with a sweet filling. But snack bar strudels are also prepared, for example, with potatoes and pieces of meat - an excellent option for a full dinner.

Strudel dough with meat and potatoes is prepared in different versions. Most often made from water, eggs and flour - like dumplings. They also use milk, kefir or make yeast dough, then the finished dish turns out more airy.

How to cook strudels with meat and potatoes - recipe with photos step by step

First, knead the dough from flour, water, eggs and salt. It should be soft, but not stick to your hands at all. Cover the dough with a napkin and leave it until it ripens.

You can use any meat in the dish: pork, lamb, chicken. It all depends on your preferences. Cut the meat into small pieces and place in a frying pan hot with vegetable oil. Fry, stirring, for 20 minutes.

Transfer the fried meat to a deep saucepan. Pour the resulting fat here.

Wash the potato tubers, remove the peel and cut into cubes.

Place a layer of potatoes on top of the meat. Add some salt.

Then comes a layer of onion, peeled and chopped. Just take half of the onion, the second part will go into the roll.

Grate the carrots on a coarse grater and also place in the pan.

Fry some chopped onion in vegetable oil until light golden brown, cool.

Roll out the soft dough into a thin layer and place the prepared onion on it.

Roll into a tight roll and cut crosswise into 3-4 cm portions.

Pour water into the pan so that it covers the potatoes. Place on top of the strudel. Add salt, pepper, spices. Cover the dish with a lid, place it on the stove and simmer over low heat for 35 -40 minutes.

Meat strudel with potatoes is ready! All that remains is to place the dish into portioned plates, decorate it with herbs and delight your loved ones with delicious food.

Strudel with meat and potatoes in a slow cooker

Place 3 cups of flour in a bowl. Make a hole in it, into which pour a glass of milk, a tablespoon of vegetable oil and one egg. Knead soft dough. Dust with flour, roll it into a thin layer, place the sauteed onion on top and roll the dough into a sausage.

Cut the meat into cubes, fry it in a slow cooker, setting the “Fry” mode for 20 minutes. After the specified time has passed, place the peeled and cut potatoes into the multicooker bowl. Next, add the chopped onion and carrots. Lastly, add the strudel pieces. Salt the dish to taste, add spices at your discretion. Pour 1.5 - 2 glasses of water and cook the meat strudel with potatoes in the “Stew/Stew” mode for 1 hour.

Kefir strudels with potatoes and meat

To prepare strudels, mix a glass of kefir with a teaspoon of soda. Wait 3 -5 minutes for the ingredients to react. Then add salt, egg and enough flour to form a soft, pliable dough. Place minced meat (about 300 grams) fried with chopped onion on a thinly rolled sheet of dough, add salt and ground black pepper to taste. Fill a saucepan or cauldron halfway with peeled and chopped potatoes, place meat strudels on top. Add salt, seasonings (bay leaf, thyme, oregano). Pour cold water and place the dish on low heat. After 40 minutes the strudels are ready.

Strudel with meat and potatoes in the oven

Strudels with meat and potatoes can be cooked in the oven. Yeast is used for the dough, from which the dough is first prepared.

Dissolve 30 grams of fresh yeast in half a glass of warm water, add a tablespoon of sugar and leave the mixture for 15-20 minutes until it starts to foam. Add flour (0.5 -0.7 kg), 50 grams of melted butter, one egg, water to the dough. Knead the yeast dough. Roll it out thinly, brush the surface with melted butter and roll it into a roll. Place the meat fried with onions and carrots on a baking sheet. Then peel the potatoes and cut them into quarters. Next, cut the strudel into small pieces. Salt the dish to your taste, add seasonings, cover with foil and place in the oven for 1 hour. Bake strudel with meat and potatoes at 180 degrees.

yablobabka.ru

German strudel with meat and cabbage: a step-by-step recipe for a delicious dish

Today we have prepared a tasty surprise for lovers of a universal side dish - stewed cabbage, and even in combination with tender juicy meat, potatoes and fragrant steamed rolls instead of bread. As you may have guessed, we will talk about a simple and at the same time incredibly tasty and satisfying dish from national German cuisine - strudel with meat and cabbage, which may well become a complete dinner for your family this evening!

Everyone who has tried the classic German strudel with meat and cabbage falls so in love with this hearty and original second dish that they strive to master the recipe for its preparation and often serve it on the table.

Among the many undoubted advantages of this dish is the simplicity and availability of ingredients. The whole secret of the original and unforgettable taste of strudel with meat and cabbage lies in the cooking technique. Below we will share with you a classic cooking scheme.

German strudel with meat and cabbage: we cook at home with pleasure

For a classic strudel, we need a pork rib.

For steamed rolls, you need to knead a dough that is tender and at the same time quite dense and flexible, which will not stick to your hands. For this we need half a kilo of flour, two eggs and 200 ml of kefir and the same amount of sour cream. To make the dough tender, add a little soda (not slaked) to the mixture - it will be perfectly quenched in kefir. Just before adding kefir to the dough, pour soda into it (less than a teaspoon), mix and wait for the reaction. As soon as the kefir sizzles and rises, pour it into the flour, add half a teaspoon of dry yeast, salt to taste, knead the dough and leave to settle. Ideally, the strudel dough should be kneaded in the evening and the dish prepared in the morning.

German strudel with meat and cabbage: cut the pork from the ribs and cut into pieces.

I would like to note one more important detail: in the preparation of strudel according to the original recipe, only animal fat is used. Therefore, we will need a small piece of lard and the same amount of peritoneum. We cut all this into thin slices. Place the lard in a deep cauldron and melt over low heat.

As soon as the pieces of lard are rendered by half, add the smoked peritoneum and fry until caramelized. Next, catch the pieces on a plate and set them aside.

Turning up the heat, throw the meat into the cauldron and fry for 10 minutes, then add the lard and peritoneum from the plate. The meat needs to be browned - but don't get too carried away with this process. Pour water into the half-brown meat so that it covers half the contents of the cauldron, turn the heat to low and begin to simmer the meat for 20 minutes. During this time, cut two medium onions into half rings and send them to the meat. After this, the cauldron is covered with a lid, and we move on to the next stage of preparing such a wonderful dish as German strudel with meat and cabbage.

In order for the taste of the dish to be as close as possible to the classic one, we will need both fresh and sauerkraut. We took one medium head of fresh cabbage and finely chopped it. We had 600 grams of sauerkraut. Place fresh and sauerkraut in a cauldron, add salt and pepper to taste (at least 10-12 black peppercorns) and mix thoroughly with the meat, then cover with a lid and get to work with the dough.

When preparing strudel, a lot of attention is paid to the dough - and for good reason, because it is the steamed rolls, which have absorbed the aroma of cabbage and meat, that give the dish piquancy, originality, and completeness. Divide the dough that has been left overnight into parts, roll out each part with a rolling pin, and cut into strips. Each strip should be thoroughly coated with vegetable oil and rolled into a tight roll. Place the rolls on boards or baking sheets, cover with a towel and let rest for 30-40 minutes.

At this time, we move on to the next stage of preparing our dish “German strudel with meat and cabbage”: to do this, take three or four medium potatoes and cut them into cubes, throw them into the cauldron, mix so that the potatoes are at the bottom. Cover the cauldron with a lid.

As we already mentioned, the classic German strudel with meat and cabbage is steamed rolls. That is, during cooking, the dough should not touch water - processing should take place exclusively through steam. We made a dough out of bamboo skewers, on which we laid the rolls, covered the cauldron with a lid - as tightly as possible and did not open it for 45 minutes, while the meat and vegetables were finished stewing, and the rolls were steamed until ready. 5 minutes before our German strudel with meat and cabbage is ready, melt the butter in a frying pan and fry a finely chopped large onion in it until golden brown - we will pour this aromatic frying over our steam rolls before serving.

Well, our German strudel with meat and cabbage is ready. All that remains is to arrange the rolls, as well as meat and vegetables, on plates and serve.

Bon appetit!

ladiesvenue.ru

Strudels in German

Another delicious thing: strudel with meat and cabbage in German! Until you try it, you simply won’t understand how interesting this flavor combination is. The dough in German strudels is so airy that it springs back, and they are served in a sauce made from meat and sauerkraut...can you imagine? Did you lick your lips? Now let's cook!

Ingredients for strudels:

• warm water - 500 ml;
• sugar - 1 level teaspoon;
• flour - approximately 400 gr.;
• instant yeast - 20 g;
• salt - 0.5 teaspoon.

• beef (fillet) - 500 gr.;
• onions - 3 pcs.;
• potatoes - 7-8 pcs.;
• carrots - 1 pc.;
• sauerkraut - 300-400 gr.;
• salt, pepper - to taste;
• fresh parsley and dill;
• bay leaf - 2 pcs.

First you need to prepare the dough. You can also use the sponge method of preparation, but I made do with the usual one. That is, I poured water into a bowl of flour, poured sugar, salt and yeast.

I kneaded the dough until it stopped sticking to my hands. Place it in a bowl or pan greased with sunflower oil, grease the dough itself with oil, cover with a towel and let it sit for an hour and a half in a warm place.

In the meantime, wash the beef (lamb lovers can also use it) thoroughly and dry it thoroughly with a towel. Cut the onion into thin quarters, carrots into strips, and potatoes into medium-sized cubes (I also recommend drying them well). Pour sunflower oil into a cauldron, deep saucepan or just a saucepan, let it warm up well, lay out the pieces of beef, leaving a little space between them. As soon as it starts to brown, you can stir it.

Fry until golden brown, it took me about 20-25 minutes, reduce the heat to just below medium, add onions, carrots and potatoes, pepper, but do not add salt.

Stirring, fry for about 15 minutes. Then add cabbage, squeezing it a little from the liquid, and bay leaf.

Stir, cover and simmer for an hour. Open the lid after an hour and taste for salt, since the cabbage has shared its juice, add more salt if necessary, pour in half a glass of water and simmer until the meat is ready. If you have boiled potatoes, then add them a little later, when the cabbage and meat are already stewing, and not immediately, so as not to turn out to be porridge. Sprinkle the finished sauce with fresh herbs.

Let's get back to the strudels. Once the dough has risen, take it out of the bowl, divide it into two parts, this will make it easier to roll out and the layer will not be too large. Please note that this amount of ingredients will make more than 20 pieces.

Grease the work surface with sunflower oil, roll out the dough into a not very thin layer (about 5-7 mm) and cut out circles with a glass. Now we place the dough circles in a row of 5-6 pieces so that they overlap slightly, roll them into a roll, like this.

And cut in half crosswise. To make the circles better grip each other, you can slightly pinch the adjacent pieces at the base where you just cut, that is, from the bottom. We get some kind of flowers.

From the scraps remaining after cutting out the circles with a glass, roll out the dough again and stick more strudels, do not throw away the dough. Heat the water in a pressure cooker or double boiler in advance, place the strudels on tiers greased with sunflower oil, just be sure to leave a distance of at least two to three centimeters between them, since the yeast dough and strudels will noticeably increase in size.

In the photo it seems that there is really no distance between them, but this is just the angle. Steam them for approximately 30-40 minutes, the heat under the pan is above medium, but not maximum.

Place the strudels in the middle of the plate, and surround the sauce, sprinkle with fresh herbs. I guarantee you will enjoy devouring this dish.

how to cook pasta naval style with minced meat a simple recipe

• 4-5 large apples;
• 1.5 tbsp. cinnamon;
• 1.3 cups sugar;
• half a cup of breadcrumbs;
• juice of half a lemon.

We begin the ceremony. Pour the sifted flour into a bowl, add some salt, add water, egg and sunflower oil. The dough needs to be prepared quickly: first mix with a spoon, then knead thoroughly with your hands. You need to roll the dough into a ball and leave it on the table for half an hour: during this time you can prepare the filling.

For the filling: peel the apples, cut them into small pieces and sprinkle with lemon juice. Mix sugar and cinnamon in a separate cup and add to apples.

Let's return to the dough: place the above-mentioned ball on a clean sheet or towel sprinkled with flour and begin to methodically roll it out. It is advisable to stretch the resulting pancake further with your hands, but you need to act with extreme caution: the dough is tight, but it is easy to tear. The edges can be left slightly thickened.

Grease the resulting thin flatbread (just like pita bread!) with butter and sprinkle with breadcrumbs. The filling should be spread evenly, with a distance of 3 cm from the edges. Then you need to roll all this splendor into a loose roll, pinch the edges and place it on a baking sheet covered with parchment, seam side down. You can grease the strudel with butter and put it in the oven!

Bake Apfelstrudel at a temperature of 200 o C for 30-40 minutes. Ideally, after cooking, the roll should remain intact, but housewives who are inexperienced in this matter rarely succeed. It's okay if the strudel drips - it won't affect the taste.

Slice the roll slightly cooled (“rested” under a dry towel). Warm strudel is very good with milk; when cold, it can be served with ice cream or whipped cream. Truly a whirlpool of amazing flavors!

Come to themed evenings dedicated to German culture at the linguistic school "dasPROJECT". We will not only teach you how to cook an amazing strudel, but also teach you the intricacies of German traditions and language!

On Christmas Eve in the Ore Mountains on the border between Bohemia and Saxony, it is customary to serve...

German strudel is a delicacy that has gained recognition not only in European countries, but also far beyond the continent. If you happen to visit Vienna, be sure to try these unique pastries at local pastry shops. German chefs are proud that preparing real strudel requires remarkable skill. After all, the dough of this roll should be very thin and at the same time melt in your mouth. By the way, in Austria in ancient times, the decisive factor when choosing a bride was her ability to bake a delicious strudel. But if the groom’s family didn’t like the baked goods, then the wedding could easily be cancelled.

German strudel gets its name from a word that means “whirlwind” or “tornado”, because this dessert is nothing more than a roll of thinly stretched dough with filling. Strudel is most often prepared with fruit and berry filling, however, there are recipes for this dish prepared with mushrooms, meat or cabbage. But still, the classic German pastry is a roll stuffed with apples and cinnamon.

This dessert is extremely popular in Austria and Germany. It is served in almost all cafes, and stores sell semi-finished strudel, which just needs to be baked. But since such semi-finished products are rare in our country, we will try to bake German strudel ourselves.

So, we need about two hundred grams of flour, one eighth of a liter of water, a spoonful of vegetable oil, one egg and salt. You also need to stock up on flour and butter to grease the product.

To make the filling, take a kilogram of sour apples, one hundred and fifty grams of breadcrumbs and granulated sugar, eighty grams of butter, the same amount of seedless raisins, half a spoon of cinnamon, a bag of vanilla sugar and one hundred grams of powdered sugar. If the delicacy is prepared only for adults, then two tablespoons of rum or cognac can be added to the filling.

Pour the flour into a mound, making a depression at the top. Mix the egg with salt and vegetable oil in warm water. Pour the liquid into the well and knead the dough. Coat the rolled dough ball with vegetable oil and leave in a warm place under the lid to proof.

Then spread a kitchen towel on the table and sprinkle its surface with flour. Roll out the dough into a thin cake on a towel and generously grease its surface with butter, which must first be melted. Let the dough stand for a while in this form, and then stretch it with your hands in all directions, trying to make the cake as thin as possible. To complete the process, you need to trim the edges of the dough, forming it into a regular rectangle.

For the filling, you need to peel the apples, removing the core and peel, then cut them into thin “noodles”, about three millimeters thick. Melt the butter in a frying pan and fry the breadcrumbs until golden brown. Cool the crackers and sprinkle them on the surface of the flatbread. Mix apples with raisins, cinnamon, simple and vanilla sugar. Then spread the apple filling onto a layer of dough, leaving the edge of the cake about two centimeters wide free. Then, helping yourself with a towel, roll the dough into a tight roll, tucking and pinching the free edge.

Carefully transfer the strudel onto a baking sheet and once again generously brush the top with melted butter. Bake the roll at a temperature of two hundred and twenty degrees for forty minutes until it turns brown.

You can serve German strudel straight from the heat by sprinkling it with powdered sugar. But even when cold, this dessert is very tasty, especially if you offer it with a scoop of creamy ice cream or This strudel can also be baked with other fruits, for example, pears or apricots. You can also add nuts to the filling - walnuts or pine nuts.

But if this recipe for German strudel seems too complicated to you, then you can prepare a simplified version of this dessert from ready-made puff pastry. For example, with cherries.

Take a package (500 grams) of frozen cherries and put the berries in a bowl (no need to defrost). Then add two hundred (or more) grams of powdered sugar and a full spoon of starch. If desired, you can add cinnamon or vanilla to the filling.

Roll out the puff pastry into a rectangular layer and sprinkle one half of the resulting rectangle with breadcrumbs. Place the cherries on the crackers and cover them with the free half of the dough. Seal the edges of the pie and place it on a baking sheet. Then we make frequent transverse cuts along the entire upper surface and brush the pie with egg. Bake the strudel at a temperature of one hundred and eighty degrees for twenty minutes, serve chilled. Of course, such a pie can only be called a German strudel at a stretch, but it is much easier to prepare and, at the same time, very tasty.

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!

Want to know how to make strudli? This is not an apple roll, but a completely different recipe, and very original and tasty! Strudli with potatoes, cabbage and meat is a hearty second course.

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!
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 had already been eaten.

For the struli test:

• 1 glass of kefir;

  4 cups flour;

  A pinch of salt and soda.

First, let's prepare the 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.

1. 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.

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.

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.

Salt and pepper to taste. No need to stir.

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.

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.

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