How to cook strudels with meat and potatoes. Strudel with potatoes is a hearty German dish. Strudel with meat and potatoes in the oven

1. 30-40 minutes before starting to knead the dough, cut the margarine into small pieces and leave at room temperature. Do not melt in the microwave or in any other way, otherwise the margarine will change the structure and the dough will not work.

2. To saturate with oxygen, sift the flour through a sieve. Thanks to sifting, the dough will turn out airy and tender.

3. Mix warm water (temperature no higher than 30°C), yeast, salt and sugar in a bowl. Stir until the salt and sugar are completely dissolved in the water.

4. Beat a chicken egg into another bowl or bowl. Using a hand whisk, beat the egg whites and yolks until smooth.

5. Pour the egg mixture into the bowl with the yeast and whisk again. Gradually add flour in small portions, constantly stirring with a spoon so that no lumps form.

6. When the mass becomes viscous, add margarine. Knead the strudel dough in a bowl or on a floured kitchen counter until it becomes soft, elastic and does not stick to your hands.

7. Shape the finished dough into a ball, place in a bowl, cover with a towel and leave for 60 minutes.

8. Chop the peeled onion into small cubes and place in a separate bowl.

9. Rinse the meat under running water. Remove veins, films and excess fat. Cut into 4-5 cm cubes. Place in a clean plate.

10. Peel the potatoes, wash them, cut them into 3-4 cm pieces. Pour cold water over the pieces.

11. Pour vegetable oil into a large cauldron with a thick bottom and place over medium heat.

12. After heating the oil, fry the onion in a cauldron until golden brown.

13. Add meat to the onion, salt and pepper to taste. After the meat has released its juices, fry, stirring occasionally, for 10 minutes.

14. Add potatoes, allspice and bay leaves to the cauldron. Cover with a lid and reduce the heat to a minimum.

15. Place the dough on a table sprinkled with flour. Roll out into a thin flat cake with an approximate thickness of 0.5 cm. Evenly grease the surface of the dough with vegetable oil and wrap it into a roll.

Before rolling, be sure to brush the dough with oil.

Twisted strudel

16. Cut the folded dough crosswise into pieces 2-3 cm wide. These will be the strudels.

Stew in pieces, not whole

17. After the meat and potatoes are almost ready, place the dough pieces on top of the dish. Cover with a lid and simmer over low heat for 20 minutes.

If there is little liquid in the cauldron (does not cover the potatoes and meat), add hot water.

18. Place the finished strudels with potatoes and meat in deep plates, sprinkle with chopped herbs (optional) and serve. The dish goes well with vegetable salads and pickles.

Step 1: prepare margarine.

Place the margarine on a cutting board and, using a knife, cut into small pieces. Then we transfer the crushed component into a clean saucer and leave it aside for a while. Attention: it's better to do it approximately in 40 minutes before preparing the dough, since we need the margarine soft. By the way, do not speed up this process using a microwave; this may change the structure of the component, and the flour mixture will turn out completely different.

Step 2: prepare the flour.

Pour the flour into a sieve and sift it over a large bowl. In this way, we help the component become 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 add 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 egg shell, and pour the yolk and white into a clean, deep bowl. Using a hand whisk, whisk the ingredients well until they form a homogeneous yellow mass.

Step 5: prepare the strudel dough.

Pour the egg mixture into a bowl with dissolved yeast and whisk everything thoroughly with a hand whisk. Next, begin to pour in the sifted flour in small portions. Attention: At the same time, work with a tablespoon so that no lumps form. When the mass becomes viscous, place soft pieces of margarine into a container. Continue kneading the dough until it becomes elastic and soft, but no longer sticks to your hands. Important: if you are uncomfortable working with the mass that is in the bowl, then you can sprinkle the kitchen table with a small amount of flour and continue kneading everything there.

Finally, shape the dough into a ball and set the bowl aside in a warm place. To make the mass rise faster, cover it with a cloth towel. Now let's leave her alone somewhere for 60 minutes, and in the meantime let's deal with other ingredients.

Step 6: Prepare the onions.

Using a knife, peel the onion and rinse thoroughly under running water. Now place the component on a cutting board and chop into cubes. Pour the finely chopped onion into a free plate and begin preparing the meat.

Step 7: Prepare the pork.

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

Step 8: Prepare the Potatoes.

Using a vegetable peeler, peel the potatoes and then rinse them well under running warm water to remove all remaining soil and other dirt. Then place the tubers on a cutting board and use a knife to cut into small pieces. Place the crushed ingredients in a free medium bowl and fill it completely with plain cold water so that the potatoes do not interact with air and begin to darken.

Step 9: prepare strudels with potatoes and meat.

Pour a small amount of vegetable oil into a large cauldron with a thick bottom and place on medium heat. When the contents of the container are well heated, add chopped onion. Stirring occasionally with a wooden spatula, fry the component until light golden brown.

Immediately after this, add pieces of pork to the cauldron. Salt and pepper everything to taste and continue preparing the dish. Attention: Stir all the ingredients from time to time so that they do not burn at the base. When the meat releases its juices, simmer it for another 10 minutes. Then we put potato pieces here, as well as allspice and bay leaves. Cover the cauldron with a lid, screw on the burner and let the dish simmer a little, while we prepare the dough.

Ready dough that has already increased in size 2–3 times, remove from the bowl and place on the kitchen table, crushed with a small amount of flour. Using a rolling pin, roll it out into a thin cake with a thickness of approximately 0.5 centimeters. Now we grease its surface with vegetable oil and begin to wrap it in a roll.

Using a knife, cut the folded dough crosswise into pieces as wide as about 2 centimeters. These will be our strudels.

When the meat and potatoes are almost ready, place small rolls of dough on top of them. Cover the cauldron with a lid again and continue cooking the dish 20 minutes. At the end, turn off the burner and begin to set the dining table.

Step 10: Serve the strudels with potatoes and meat.

Using a kitchen spoon, place hot strudels with potatoes and meat into a deep plate and serve to the dinner table along with fresh vegetable salads and pickles. The dish turns out to be very tasty, aromatic and satisfying, so you can easily treat it to friends and family as the main meal for lunch or dinner.
Bon appetit everyone!

Before serving, the dish can be sprinkled with finely chopped fresh herbs. This makes the dish even tastier;

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

If it seems to you that there is not enough juice in the cauldron that should be released from the pork, then add a little more hot boiled water or meat broth (with the latter option it turns out much tastier). Be sure to monitor this process so that the potatoes and pork can be stewed well.

I already wrote about this dish once, but it was a long time ago and in a completely different place, so there is hardly anyone who will remember. And it wouldn’t hurt to repeat a good thing again, especially since I love making this kind of strudel and do it regularly. But not too often, of course, because the food is high in calories, carbohydrates and filling. Nowadays, even thinking about such food makes you fat and covered in a rash of shame. But sometimes, especially in the cold season, you want to. And when you really want it, you can.

So, usually the story about this strudel is preceded by memories of the late grandmother, who came from exiled Germans. They say that in childhood she spoiled her grandchildren with such food, and saved the recipe from her ancestors from Munich or even Cologne. But I won’t lie - I didn’t have such a grandmother, I picked up the recipe for this dish from the Internet, and I really liked it. According to legend, the dish belongs to half-forgotten German cuisine. Sweet strudels in the form of pies with fruits and berries have come down to us, but history tells us little about real men’s strudels. Only the Germans exiled to the USSR kept these recipes in their everyday life. Moreover, in the Russified version the name sounds like “strudlya”. Although there are grandmothers in Germany too, and they might be able to tell us something on this topic, we have no opportunity to talk to them.

In general, this is not all that important. What is important is that the word Strudel itself is translated as a whirlwind, funnel or whirlpool. That is, we are talking about something twisted into a funnel or a snail, if you like. And this, of course, is the dough, which is present in one way or another in any strudel. But what is around the test - there are already options here. And we will prepare such a confident lunch strudel - the second meat course. By the way, it doesn’t have to be meat. The combination of potatoes, cabbage and dough is already quite satisfying and good. But I’ll tell you about this gradually.

We start, as usual, with meat. It can be any meat or poultry suitable for stewing, and I took beef pulp. I took it and cut it into small cubes to make it convenient to eat.

Next, he heated vegetable oil in a frying pan and threw the meat into it.

In theory, it should be fried until golden brown. But if you have a lot of meat, as it happened to me, then the frying pan can’t handle it and the meat produces juice.

We’ll have to patiently simmer the juice and fry our pieces.

When there is no liquid left in the pan, add the onion cut into half rings to the meat. We fry everything without much fanaticism so that the onions are still available.

As soon as the meat and onions are fried, you need to fill it all with water or broth and simmer under the lid until soft. There is nothing to advise about time here - it all depends on what kind of meat you use. It took me about 30 minutes.

At the same time, we make the sauce tasty by adding spices. Well, for example, Provencal herbs, a mixture of peppers, salt, of course. I also allowed myself to add a couple of tablespoons of tomato paste to the meat. This is not according to the canon, but it will be delicious. Yes, and I threw a bay leaf in there. Actually, our goal is to make tasty meat. And if you don’t want meat, then there is the option of stewing fresh or sauerkraut and using it as the bottom component of the dish. Then the food will turn out to be vegetarian. This was done in various not very prosperous times, as well as during the period of Orthodox fasting.

So, while the meat was stewing, I peeled the potatoes. Well, not that much, but it depends on the volume of the cauldron in which the strudel will be prepared. Peeled and cut into flat slices. I don’t recommend saving here, because there are always not enough potatoes in the end.

Next, if we have already soft meat and chopped potatoes, we can proceed to assembling the dish. First of all, I moved the meat and sauce into a convenient casserole dish and smoothed it out. Then I put potato slices on top, salt and pepper. And finally, he poured water into the cauldron so that it reached the potato layer. It is important.

This is important because the topmost layer will be the dough. According to grandma's recipes, of course, the dough must be prepared by hand. There are different options, but the meaning is clear. So, on the one hand, I was too lazy to tinker with the dough, but on the other hand, I love the yeast puff pastry in this dish. But I’m not very capable of doing it by hand yet. So I bought ready-made frozen yeast dough at the store and let it defrost.

All that remained was to grease the sheets of dough with vegetable oil, roll each one into a roll and cut the roll into fairly wide slices.

This is the same strudel - dough twisted into a whirlwind.

Place the pieces on the potatoes, leaving a fairly large distance between them.

Look what technology we have. The meat from below will be stewed in the sauce, the potatoes will be steamed, and then the steam will be absorbed into the dough. And, since our dough is yeast, it will significantly increase in volume and become airy. Actually, this is the airiness we need - like in Chinese donuts. I really like steamed yeast dough, I can’t help it.

Well, now that everything is laid out in layers, it’s time to cover the cauldron with a lid and put it on the fire for about 40 minutes. The fire should be low, especially when everything starts to boil inside the cauldron. But, on the other hand, if the dough and potatoes bake a little along the walls of the cauldron, this is only for the better. It is delicious. So we wait and don’t worry.

After forty minutes, you can carefully open it and be surprised at how much our dough has swollen. The strudel is ready. We put a little meat with sauce, potatoes and pieces of dough on the plate, and begin to greedily eat everything. In my opinion, it is incredibly tasty.

Fresh airy dough can be dipped into meat sauce, potatoes themselves fall apart when you take them with a fork, but well-cooked meat is generally poetry. This dish perfectly warms up on an autumn evening, pleases loved ones and generally has only one drawback - it is very difficult to stop. I want to eat endlessly. So take care and say thank you to the German grandmothers for saving such a wonderful recipe for us. Let us appreciate and rejoice.

By the way, you can add some terribly hot sauce to this food, like Tabasco - it will be even better. Well, the option with cabbage will also be very good, it’s worth a try.

Strudels with potatoes and meat - this German recipe has rightfully become one of the most famous in the world.

Its preparation does not take much time, but the result will surprise even experienced connoisseurs of tasty and at the same time satisfying food.

You will need few ingredients:

• 1 kilogram of potatoes;
• 500 grams of meat (any kind, optional);
• 2-3 medium sized carrots;
• 400 grams of cabbage;
• 2-4 onions;
• 4 cups flour;
• 1 egg;
• kefir (you can use water);
• soda on the tip of a teaspoon;
• dill or parsley;
• seasonings (to taste);
• vegetable oil.

They should be prepared in advance, because... During the cooking process there will be no time to do this. It is important not to forget to defrost the meat in advance and bring it to room temperature, because... otherwise, the cooking process will have to be postponed indefinitely. Often the recipe changes depending on individual preferences, which should also not be forgotten.

Preparatory stage

First, prepare the dough:

• 4 cups of flour are poured into a bowl for kneading the dough;
• an egg is broken there and soda is added;
• Everything is kneaded by hand, and water is gradually added during the work process.

As a result, the dough should be elastic. When it stops sticking to your hands, you can consider everything ready. Now you can set the dough aside to let it sit and move on to preparing all the other ingredients. This recipe is ideal for most dishes that require unleavened dough.

Working with onions and carrots is quite simple. First you need to put a little vegetable oil in a cauldron and put it on low heat. Then the carrots are grated and sent to an already heated cauldron. Next, the onion is finely chopped and added to the carrots.

While the onions and carrots are sautéing, you need to chop the previously defrosted meat and add it to the vegetables. The meat is stewed in this form until it is completely ready for consumption. It is worth noting here that you can throw the meat in front of the vegetables and simmer in its own juice, after which you add the rest of the products. In this case, you need to be extremely attentive to the process so that instead of stewing it does not start frying.

At the very end of the preparation, you need to deal with the cabbage, and all you need to do is chop it finely and pour it on top of the meat. Now you can safely leave the resulting mass on low heat.

Main stage

Now everything should be done as quickly as possible, because... Only in this case will it be possible to achieve the highest quality results. The strudels with meat and potatoes are almost ready, and the stage itself takes no more than 20 minutes.

While the meat is stewing, you need to peel and cut the potatoes into small pieces. As soon as it is all prepared, it should be added to the meat and filled with water.

Before you start rolling out the dough, you need to peel and chop the onion into small cubes. The greens are also crumbled as finely as possible and mixed with the onions to form a uniform mass.

Now roll out the dough to a thickness of 2-3 mm. The rolled out dough is greased with sunflower oil, after which onions and herbs are laid out on it. All this is neatly rolled into a roll. After this, you need to cut it into pieces no larger than 2-2.5 cm. Before laying out the strudels, all the necessary spices are added to the meat and potatoes. Then the prepared strudels themselves are laid out on top so that they do not touch each other. All this is covered with a lid and left for half an hour.

When the strudels have increased in size and become soft, you can complete the cooking process and prepare to serve. You can actually start eating at the moment when the cooking process has been completed.

It is worth considering that it takes about 1.5 hours to complete the entire recipe, but the time can vary significantly depending on the characteristics of the meat and the skills of working with the dough.

It is advisable to serve ready-made strudels with potatoes and meat with green onions to achieve an even greater effect.

Strudel is a dish of German cuisine, which is a roll with a variety of fillings. There are many different recipes for this original dish, but today we will tell you how to cook strudel with meat and potatoes.

Recipe for strudels with meat and potatoes

Ingredients:

For the test:

• premium flour – 4600 g;
• milk – 1 tbsp.;
• egg – 1 pc.;
• salt - a pinch;
• vegetable oil – 3 tbsp. spoons.

For filling:

• potatoes – 10 pcs.;
• pork – 700 g;
• onion – 1 pc.;
• spices;
• vegetable oil;
• bay leaf.

Preparation

First, let's knead the dough for strudel with meat and potatoes: mix warm milk with an egg, pour in a little butter and add salt. Mix everything and knead into a thick dough. Cover it with a towel and place it in a dark place for 40 minutes. During this time, peel the onion and finely chop it. We wash the meat, cut it into pieces and fry it together with the onion in hot oil. Boil the potatoes in advance, turn them into puree and mix with the roasted meat. Roll out the dough thinly on the table, coat it with butter, coat it with filling and roll it up. We pinch the edges tightly and cut the workpiece into portions. Place the remaining filling in a cauldron, distribute German strudel on top and simmer the dish with potatoes and meat for 15 minutes, until fully cooked.

Recipe for beer strudel with meat and potatoes

Ingredients:

• potatoes – 400 g;
• minced meat – 500 g;
• onion – 3 pcs.;
• egg – 2 pcs.;
• – 1 tbsp.;
• flour – 400 g;
• soda – 1 teaspoon;
• vegetable oil – 2 tbsp. spoons;
• spices.

Preparation

To prepare strudels with meat and potatoes, mix a glass of beer with eggs, add soda and flour. Place the resulting dough in any warm place for about 1 hour. Pour spices into the minced meat, peel and finely chop the onion. Roll out the dough thinly, put the minced meat on top and wrap everything in a roll. After that, cut it into pieces and set aside for 15 minutes. In a deep frying pan, sauté the onion in vegetable oil, add the potatoes cut into slices, add salted water and bring everything to a boil. Place the strudels on top, reduce the heat and, covering the pan, simmer for 50 minutes.

Curd strudels with meat and potatoes

Ingredients:

• chicken meat – 800 g;
• potatoes – 700 g;
• flour – 2 tbsp;
• – 600 g;
• onion – 2 pcs.;
• seasonings;
• fresh herbs;
• egg – 1 pc.;
• vegetable oil – 6 tbsp. spoons

Preparation

How to cook strudels with meat and potatoes? So, we clean the onion, rinse it and chop it into small cubes, and we process the meat and potatoes, wash it and cut it into cubes. Pour oil into a heated frying pan, add the onion and sauté until soft. After that, transfer it to a plate, and carefully lower the chicken into the remaining oil and fry it until golden brown. Next, pour in the potatoes and onions, fill everything with water, season with spices, reduce the heat and simmer the mixture for 10 minutes. This time knead the dough: sift the flour with fine salt and dilute with warm water, stirring vigorously. Cover with a towel and let it stand for 15 minutes. Then divide the dough into 2 cake layers and roll each one quite thin. Now coat the layers with oil and leave to lie for a while. Combine cottage cheese with salt and egg. Fold the dough in half, distribute the curd filling on top and roll it all up. Cut it into pieces and put it in a pan with meat and vegetables. Cover the pan tightly with a lid, reduce the heat and simmer the dish for 1 hour. Before serving, decorate the strudels with chopped herbs.