The strudel at one time was invented by the Germans. In fact, it is a regular roll or pie with filling. Many modern recipes know many of these recipes. But there is one subtlety: dough for strudel is not used as yeast (as is usual in pies), but as an extract (or, in extreme cases, puff). This makes the product completely unlike any other. Depending on the filling taken, this layer cake is fruit, berry, cottage cheese, vegetable, mushroom and even fish. The 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 quite high-calorie and very nutritious. In this embodiment, the pie may well replace a full breakfast or dinner. If sweet options are more about desserts, then meat strudel is a real
second dish. It can be served to the table both in cold and in hot form. It all depends on the taste of the hostess.
Meat strudel reminds dumplings known to all. Only there are two fundamental differences that make these dishes different from each other. Firstly, if for dumplings the usual yeast-free dough is taken, then for strudel - exhaust. Secondly, dumplings are made portionwise in the form of small blanks with a filling inside, and the meat strudel is one large roll (or pie). After cooking, it is cut into pieces and served on the table with various sauces or gravy.
The recipe for meat strudel in German is quite simple. To prepare it, the following products will be required.
For the exhaust test: one glass of flour, one egg, 2 tablespoons (tablespoons) of vegetable oil, half a glass of water and a little salt (on the tip of a knife).
For meat filling: 0.5 kilograms 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.
Cooking comes in five steps:
- Knead the dough from prepared products. Knead it well so as not to stick to your hands. Divide the finished mixture into 3 identical parts and roll up in the form of balls. Then we coat them with oil, put them in a separate bowl and put in the refrigerator.
- Cooking the filling. To do this, chop the onion randomly with a knife and mix with the rest of the components.
- We take out the dough from the refrigerator. We connect the three parts together and roll it 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.
- We form a blank. 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 form of a roll and lay it on a greased baking sheet.
- Bake the cake mix in the oven for an hour. We take out the finished strudel from the oven and cut into pieces. Now it can be served to guests and wait for well-deserved compliments addressed to you.
If you rephrase a well-known saying, then you can put it this way: "how many cooks - so many recipes." Someone is trying to cook complex toppings, while others, on the contrary, are trying to simplify the cooking process. So, for example, some culinary specialists make strudel not in the form of a roll, but in the form of a pie. To prepare such a meat strudel, the recipe does not need to be changed. It is only necessary to slightly change the stage of forming the blank. The filling in this case is laid out in the center of the layer, and the edges are neatly wrapped in the form of an envelope and tightly pinched. Using a fork, it is necessary to make several punctures on the surface so that the cake does not burst or lose shape during the frying process. We take out the finished strudel from the oven and leave it on the table for cooling, after covering it with a towel. After that, it can already be served to the table. Having tried both options, you can easily make sure that this dish is equally tasty both as a roll and as a pie.