Meat

Strudel with potatoes and meat


Ingredients for making strudel with potatoes and meat

For the test:

  1. Wheat flour 500-800 grams
  2. Chicken egg 1 piece
  3. Instant dry yeast 5 grams
  4. Sugar 2 teaspoons
  5. Margarine 100 grams
  6. 1/3 teaspoon salt
  7. Refined vegetable oil for lubrication
  8. Pure warm water 1 cup

For the dish:

  1. Large potatoes 8-10 pieces
  2. Large onion 1 piece
  3. Fresh pork pulp (neck) 500-800 grams
  4. Ground black pepper to taste
  5. Salt to taste
  6. Allspice 4-5 pieces
  7. Bay leaf 3-4 pieces
  8. Refined vegetable oil for frying
  • Main Ingredients: Pork, Potato, Yeast Dough
  • Serving 10 Servings
  • World cuisineGerman cuisine

Inventory:

A tablespoon, a teaspoon, a saucer, a cutting board, a kitchen knife, a medium bowl - 2 pieces, a sieve, a hand whisk, a deep bowl, a cloth towel, a kitchen table, a rolling pin, a plate - 2 pieces, a large bowl, a wooden spatula, a large cauldron with thick bottom, lid for cauldron, serving dish, cooker, glass, vegetable cutter, kitchen spoon, deep serving plate

Cooking strudel with potatoes and meat:

Step 1: prepare the margarine.


We put margarine on a cutting board and, using a knife, cut into small pieces. Then we shred the crushed component in a clean saucer and leave it aside for a while. Attention: it’s better to do it about in 40 minutes before making the dough, because we need soft margarine. By the way, do not accelerate this process using a microwave, this can change the structure of the component, and the mass of flour will turn out completely different.

Step 2: prepare the flour.


Pour flour into a sieve and sift it over a large bowl. Thus, we help the component get saturated with oxygen and get rid of unnecessary lumps. This is important, because thanks to this process the dough will become more airy and tender, in principle, which is what we are striving for.

Step 3: prepare the yeast.


Pour warm clean water into a medium bowl and pour the yeast, as well as salt and sugar. Using a tablespoon, mix everything thoroughly until the ingredients are completely dissolved.

Step 4: prepare the chicken egg for the dough.


Using a knife, break the eggshell, and pour the yolk with protein into a clean deep bowl. Using a whisk, beat the components well until a homogeneous yellow mass is obtained from them.

Step 5: prepare the dough for strudel.


Pour the egg mass into a bowl with dissolved yeast and beat thoroughly with a hand whisk. Next, in small portions, we begin to pour the sifted flour. Attention: in parallel with this, we work with a tablespoon so that lumps do not form. When the mass becomes viscous, put soft slices of margarine in the container. We continue to knead the dough until it becomes elastic and soft, but no longer sticks to your hands. Important: if it’s not convenient for you to work with the mass in the bowl, then you can sprinkle a little flour on the kitchen table and continue to knead everything there.

At the end, we give the test the shape of a ball and set the bowl aside in a warm place. To make the mass rise faster, cover it with a cloth towel. Now leave her alone somewhere for 60 minutesand in the meantime we’ll deal with other ingredients.

Step 6: prepare the onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. Now put the component on a cutting board and grind it into cubes. Pour finely chopped onion into a free plate and proceed to the preparation of meat.

Step 7: prepare the pork.


We thoroughly wash the pork under running warm water and put it on a cutting board. Using a knife, we clean the meat from veins, films and excess fat. Now cut the component into medium slices and transfer to a clean plate.

Step 8: prepare the potatoes.


Using a vegetable cutter, peel the potatoes and then rinse well under running warm water to remove all remaining soil and other dirt. Then we spread the tubers on a cutting board and use a knife to cut into small pieces. The crushed components are transferred to a free medium bowl and completely filled with ordinary cold water so that the potatoes do not interact with the air and begin to darken.

Step 9: prepare the strudel with potatoes and meat.


In a large cauldron with a thick bottom, pour a small amount of vegetable oil and put on medium heat. When the contents of the container are well warmed up, put the chopped onion here. From time to time, stirring with a wooden spatula, fry the component until a soft golden color.

Immediately after that, add the pieces of pork to the cauldron. To taste, salt and pepper everything and continue to cook the dish. Attention: occasionally stir all the ingredients so that they do not burn at the base. When the meat starts juice, simmer it for another 10 minutes. Then we spread potato slices here, as well as allspice peas and bay leaves. We cover the cauldron, fasten the burner and let the dish stew a little, and in the meantime we will prepare the dough.

Ready dough that has already increased in size 2-3 times, take it out of the bowl and put it on the kitchen table, crushed with a little flour. Using a rolling pin, we roll it into a thin cake about a thickness 0.5 centimeters. Now lubricate its surface with vegetable oil and begin to wrap it in a roll.

Using a knife, cut the rolled dough across the pieces in width about 2 centimeters. This will be our strudel.

When the meat and potatoes are almost ready, put small rolls of dough on top of them. We again cover the cauldron with a lid and continue to cook the dish yet 20 minutes. At the end, turn off the burner and start serving the dining table.

Step 10: serve the strudel with potatoes and meat.


We put hot strudel with potatoes and meat with a kitchen spoon into a deep plate and serve it to the dining table along with fresh vegetable salads and pickles. The dish turns out to be very tasty, fragrant and satisfying, so they can easily be treated to friends and household as the main meal for lunch or dinner.
Bon appetit to all!

Recipe Tips:

- before serving, you can sprinkle the dish with finely chopped fresh herbs. So the dish is even tastier;

- instead of pork, you can take beef or chicken. True, the penultimate meat will cook longer and turn out a little tougher than other options;

- if it seemed to you that in a cauldron there is not enough juice that should stand out from pork, then add some more hot boiled water or meat broth (with the last option it turns out much tastier). Be sure to follow this process so that potatoes and pork can be stewed well.