Strudel with meat: tips on how to cook. Video
Strudel is one of the most famous dishes of Austro-Hungarian cuisine. The very name of the delicacy in translation from German means “whirlwind”, “funnel”. Pastries received it for an amazing cut, in which you can see layers of filling and thin dough rolled into a roll. The most famous Viennese strudel is baked with a filling of apples, cinnamon and nuts, but strudel can be not only sweet – cherry, creamy, poppy, but also vegetable and, of course, meat.
Traditionally, strudel is made from extra thin stretched dough. According to legend, strudels served at the table of the Austrian emperor were baked from a dough so transparent that one could read letters written in small beaded handwriting through it. However, over time, the requirements became somewhat softer, and strudels from thinly rolled puff pastry appeared.
When you’re ready to bake a strudel from a purchased dough, choose a filo for a traditional pie or a flaky yeast-free if you are not a strict adherent of traditions.
For a thin stretch dough, take:
– 8 cups flour; – 2 teaspoons of vinegar; – 2 teaspoons of olive oil; – Freshly squeezed juice from 1 lemon; – 1 1/3 cups of hot water.
Dough preparation begins with kneading. Sift flour into a large, wide bowl, add vinegar, oil, lemon juice and hot water. Knead to smooth dough and place on a floured work surface. Knead the dough by hand for 15-20 minutes, until it is soft, pliable and smooth. Roll the dough into a ball and wrap in plastic wrap, refrigerate for 10-12 hours. If you have a pasta machine, roll out the dough to almost the lowest mark (9 on a 10-digit scale). It is difficult, but possible, to make a stretched dough by hand. To do this, separate 1/6 of the chilled dough and roll out on a floured surface with a brush “pancake” of the smallest possible thickness for you. Place the dough on parchment paper and gently pull, pull in different directions, making everything thinner and thinner. Some people prefer to pull the dough by weight, but this requires a certain skill. Leave the finished dough sheet on the parchment, brush on top with vegetable or ghee and take on the next piece of dough. If you are going to bake strudel right away, lay all the other layers on top of each other, if you are going to freeze the dough, sandwich it with baking parchment.
The meat filling for strudel can be different. Most often, ground beef is used, but strudel with chicken or turkey is no less tasty, and no one will forbid you to prepare it from pork meat. A prerequisite is that you need to add crackers to the minced meat for the strudel so that they absorb the released juice, otherwise the dough will simply break. For a simple ground beef filling, you will need:
– 1 chopped head of onion; – 2 tablespoons of butter; – 3 chopped cloves of garlic; – 2 kilograms of ground beef; – 2 tablespoons of tomato puree; – 2 tablespoons of bread crumbs; – 1 tablespoon of chopped oregano greens; – 1 tablespoon a spoonful of salt; – 1/2 tablespoon of freshly ground pepper; – 1 chicken egg.
Fry onions and garlic in vegetable oil until transparent, cool and mix with raw minced meat, tomato puree, breadcrumbs and spicy herbs. Beat in an egg and knead the minced meat thoroughly. Line it in a strip along the long edge of the dough (all oiled sheets, stacked together), stepping back about 2 centimeters from the edge. Roll up a roll, brush its surface with whipped yolk and sprinkle with flax or sesame seeds, if desired. Cook the strudel in an oven preheated to 200 ° C for 35-40 minutes.