Food and drink, Recipes
How to cook meat strudel
The meat strudel reminds everyone of the dumplings. Only there are two principal differences that make these dishes different from each other. Firstly, if dumplings are taken for dumplings, then for strudel it is a draw dough. Secondly, pelmenki are done portion by piece in the form of small pieces with stuffing inside, and strudel meat is one big roll (or pie). After cooking, it is cut into pieces and served on a table with various sauces or gravy.
The recipe for meat strudel in German is quite simple. For its preparation, the following products are required.
For the dough: for a glass of flour, one egg, 2 tablespoons of vegetable oil, half a glass of water and a little salt (at the tip of the knife).
For meat filling: for 0.5 kg of minced meat (a mixture of pork and beef in a ratio of 1: 1), salt, 100 milliliters of milk, one onion, pepper and any spices.
- From the prepared products we knead the dough. We warm it thoroughly so that it does not stick to our hands. Divide the finished mixture into 3 identical parts and roll in the form of balls. Then we cover them with oil, put them in a separate bowl and put them in the refrigerator.
- Prepare the filling. To do this, the bulb is arbitrarily shredded with a knife and mixed with the rest of the ingredients.
- We take out the dough from the refrigerator. We connect the three parts together and roll them into one layer on the table, sprinkled with flour. We take the dough with both hands and gently stretch it with the palms in all directions.
- We form the workpiece. To do this, spread the layer on the cutting table and lay out on it a prepared meat filling. Gently fold it all together in the form of a roll and stack it on a greased baking sheet.
- We bake the semi-finished product in the oven for an hour. Ready strudel is removed from the oven and cut into pieces. Now it can be served to guests and wait for the well-deserved compliments in their address.
Similar articles
Trending Now