German strudli - recipe with photos step by step

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Prepared by: Marina Shcherbakova

06/22/2015 Cooking time: 3 hours 0 minutes

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I want to share with you a simple recipe for strudel with chicken and potatoes: a wonderful pastry for a large company, very filling and tasty!

Strudli with potatoes and meat

This recipe from German cuisine has a long history and tradition. Strudli with potatoes and meat is a tasty and satisfying dish; there are many recipes for its preparation and each family prepares it differently.

Ingredients:

Natural yogurt - 0.5 cups (or kefir)
Egg – 1 piece
Soda - 1 pinch
Salt - 0.5 teaspoons
Flour - 1.5-2 cups
Pork – 250 grams
Potatoes - 3-4 pieces
Onion – 1 piece
Carrots – 1 piece
Vegetable oil - 50 Milliliters
Raw smoked bacon – 50 grams
Broth - 1 liter (broth can be prepared from a bouillon cube)
Olive oil - 2 tbsp. spoons
Mixture of herbs - 1 teaspoon (basil, oregano, thyme)

Number of servings: 4

How to cook:

First of all, prepare the dough for strudel, to do this, take natural yogurt or kefir, an egg, add salt and soda one pinch at a time, stir. Sift the flour. Knead the dough, cover with film. Cut the meat into small pieces. Fry the onion in vegetable oil, you can add a little butter, then add the meat and continue frying. At this time, prepare the broth (you can use a bouillon cube). Add carrots and herbs. Place potatoes on top, add a little broth, continue simmering potatoes and meat. At this time, roll out the dough into a very thin flat cake and brush with olive oil. Place bacon slices on dough. Roll it up. Cut the strudli 3-4 centimeters wide. Place the strudli on top of the potatoes. Add the broth so that the strudels are half immersed in the broth, cover with a lid and cook for another 15-20 minutes. The dish is ready. Serve potatoes with strudel, garnished with herbs. It turned out to be a very tasty and satisfying dish.

A little about the recipe

The history of this dish goes back to the 17th century. The dish got its name (“strudel” is translated from German as “whirlpool”) due to the method of its preparation - the filling is wrapped in dough. Traditionally, the delicacy was prepared from water and oil. Flour with a necessarily high gluten content was also added.

Kneading dough for strudel using kefir, milk or water is quite a difficult task. Therefore, beginners should tinker with this. Many people decide not to bother with the dough and buy ready-made ones. As was said, strudel can be prepared with chicken, fish, apples, and other fruits and berries. The choice of filling for the delicacy depends only on the personal preferences of the cook.

Strudli with meat, potatoes and cabbage

Try to prepare this dish for the whole family; your household will like it and will appear on the table often.

Required Products:

For strudel: minced meat – 250 g;
half an onion – 70 g;
sunflower oil – 30 ml;
a set of spices for meat and salt - to taste;
flour – 210-230 g + for dusting 50 g;
water – 80-90 ml;
raw egg – 0.5 pcs.;
salt for dough – 5 g.
For garnish: fresh white cabbage – 400 g;
raw potatoes – 4-6 pcs.;
tomato juice or puree – 250 ml;
carrots – 75 g;
onion – 100 g;
frying oil – 75 ml;
chopped cheese – 30 g;
pepper mixture – 5 g;
table salt – 1-2 teaspoons;
greens - to taste.

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How to cook strudel with meat and potatoes in German - step-by-step recipe with photos:

Mix flour, water and eggs thoroughly in a suitable bowl, add salt to taste. Place the ball of dough on a dry table, knead for ten minutes, adding flour to the dust.

You should have a dense, elastic dough that does not stick to your hands. Wrap it in film and keep it in the refrigerator for half an hour.

Meanwhile, prepare the minced meat. Sauté half an onion in sunflower oil, mix with minced meat, add spices and salt.

Start preparing the side dish. Chop the carrots and onions, leave half for the potatoes, and simmer half the vegetables in a saucepan or roasting pan.

Shred the cabbage. Combine with onions and carrots, fry for about five minutes.

Pour tomato puree into the prepared cabbage and simmer over medium heat until half cooked.

Place peeled and diced potatoes on top of the cabbage, sprinkle with the remaining onions and carrots.

Pour water carefully so that the potatoes are completely covered. Add salt and sprinkle with spices to taste. Simmer for 10 minutes with the lid closed.

Cut the chilled dough into two parts, roll each into a thin layer in the form of a rectangle.

Apply and spread the minced meat onto the dough in an even layer, roll it up and lightly pinch the edge.

Cut the roll into transverse slices 2-3 cm long. Spread the resulting snails and fasten the bottom of each.

Spread the strudel on top of the stewed potatoes. Leave gaps between rolls.

The broth should cover the strudli no more than half the height.

Simmer the dish over low heat under a tightly closed lid for 20-30 minutes.

Sprinkle the finished strudel with minced meat and potatoes with cheese and add herbs.

Bring to readiness for a couple of minutes. Enjoy your meal!

Strudli with meat, potatoes and sauerkraut. Tasty and satisfying

As a child, I only knew these, meat strudels, and only much later did I learn that there is a dish with a similar name - strudel, but this, as they say, is a completely different story. You know - this is a sweet roll with the thinnest dough and fragrant apples with cinnamon.

And yet - today there are strudli with meat. We used to prepare this dish regularly. Now - much less often. It is better to cook strudli when the whole family is gathered or a close group is gathered, because this dish is prepared in a large cauldron at once. It is good to eat strudli only when cooked, fresh (although even after heating, everything is eaten with pleasure).

Strudli - this dish is a stew of meat with cabbage, potatoes and steamed dough rolls from unleavened dough, yeast dough or kefir dough. So, let's start cooking.

Ingredients

For stewing:

meat - 0.7-1 kg, better fatty pork ribs + leaner beef meat
sauerkraut - 0.5-0.7 kg
potatoes - 0.7-1 kg
onion - 2-3 onions
carrots - 1-2 pcs.
salt, seasonings, pepper - to taste

For the test:

kefir - 0.5 l
vegetable oil – 5-6 tbsp. spoons
baking soda – 1 teaspoon without top
flour – 0.7-1 kg (the amount depends on the quality of flour and the thickness of kefir)

Preparation

It is better to prepare the dough right away. Pour kefir and vegetable oil into a cup, add salt, soda, stir (the soda will be quenched by sour kefir).

After this, add flour and knead a soft dough, but so that it does not stick to your hands.

Let the dough rest under the cup.

Now we get to stewing meat and vegetables. We cut the meat into pieces, not finely, if there are ribs, then along the bones.

Pour just a little vegetable oil into the cauldron, heat it up and put the meat in it, first fry over high heat, stirring vigorously, then cover with a lid, reduce the heat and simmer a little, about 5-7 minutes. After this, add chopped carrots and onions. Stewing time with onions and carrots is approximately 10 minutes.

The next stage is cabbage, lightly squeeze it out and put it in a cauldron with meat, onions and carrots. Stir, the fat released during stewing is absorbed very well by the cabbage, it becomes especially tasty after stewing with animal fat. At this stage, you can add half a glass of water so that nothing burns.

Pre-peeled potatoes are cut into bars and also sent to the cauldron. There is no need to mix anything here. Add the potatoes, sprinkle with spices (I use Abkhazian ones), pour water to the level of the potatoes, cover with a lid and simmer over low heat.

At this time, roll out the dough into a thin flat cake.

Grease the flatbread with vegetable oil, add a little grated garlic and dill on top, cut into strips for rolling into rolls. I don’t make the rolls long so that the dough has time to steam well.

The prepared rolls need to be placed (pay attention to this!), specifically placed on the potatoes and make sure that they are not in the water. If suddenly the water has boiled away or been absorbed by the vegetables, add more water to the level of the potatoes.

Cover the strudel prepared in this way with a lid, turn up the heat so that everything boils more vigorously and steam is actively released. I usually cover the cauldron lid with towels after this so that the steam does not escape from the cauldron, then the strudel will turn out fluffy and tasty. Let it simmer for about 30-40 minutes. After this, turn off the heat and keep the cauldron without opening for another 10-15 minutes. Let's give the whole dish a little rest. And only after that you can eat strudli. Place stewed vegetables and meat on a plate, and fluffy dough rolls on top. You can eat this dish without bread, because instead of bread we have these same strudls.

I made this dish today and I just couldn’t wait to sit down and try it. Such delicious aromas of meat and stewed cabbage hovered around the kitchen, strudel stumps peeked out cheerfully from the cauldron...

Step by step recipe

Step-by-step preparation:

First you need to sift the flour. Next, add warm water, egg, salt and knead the dough.
The resulting dough should be divided into a couple of parts. Add a spoonful of butter to one part, combine with the rest of the dough and knead. Roll the dough into a ball, press down with your hand, pour in some oil and leave covered.
At this stage you need to preheat the oven to 220 degrees.
Next, you can start preparing the filling. Squeeze the juice out of half a lemon.
The next step is to peel the apples and cut them into slices. Sprinkle apples with lemon juice.
Next, take the dough and roll it out thinly. Grease the resulting sheet with vegetable oil and sprinkle with breadcrumbs, leaving a strip at the edge.
Place apples on the dough and sprinkle sugar and cinnamon on top. You also need to add a couple of pieces of butter.
Wrap the strudel and brush it with beaten yolk and milk. Transfer the product to a baking sheet. To prevent the dessert from sticking, the baking sheet must be greased with oil.
Place the strudel in the already preheated oven. Bake at this temperature for about 50 minutes.

This makes a wonderful, rosy dessert with apples. You can serve it with tea or milk. Those who do not want to knead dough for strudel using kefir or water can buy ready-made puff pastry.

Strudli is a forgotten German recipe.

Good day to all! Today I want to share with everyone one recipe for a delicious German second course. When we lived in Kazakhstan, we often prepared this dish for the holidays. I took the recipe from my mother, and she from her father, my German grandfather. According to his mother, he cooked wonderfully, but he rarely did it because he was busy. And his signature dishes were German strudel and beshbarmak, adopted from the Kazakhs. When their father cooked beshbarmak, it was a real holiday in the family! They always ate it only with their hands, so before sitting down at the table, he personally checked the cleanliness of everyone’s hands. Beshbarmak was laid out on one large dish, all six children and mom and dad sat in a circle around it and ate, licking their fingers, which their mother, my German grandmother, could hardly bear)) But let's get back to the strudels. All our German relatives affectionately called them “struls”)) Having arrived in Germany and met the local Germans, I was surprised to discover that many of them were completely unfamiliar with this dish! The grandmother neighbors still remember him, but even then very, very vaguely, but from the age of 40+, they don’t know him at all. Like “platdeutsch”, the recipe for this dish goes back deep into antiquity. And we continue to prepare it. And I really hope that our children and grandchildren will keep this tasty and satisfying dish in their families, not being lazy in preparing it.

So, to prepare this dish we will need: pork ribs potatoes sauerkraut carrots 2-3 pieces onions. For the dough: eggs 2 pcs kefir 250 ml baking powder 2 tsp salt 1 tsp flour 500 g

Preparation: Pour a little vegetable oil into the bottom of the cauldron, heat it, place pork ribs in the oil, salt and pepper and fry them on both sides. then add a little water, cover and simmer over low heat for about an hour. While the meat is stewing, mix the dough: Pour the beaten eggs in a thin stream into the kefir and stir well. Add salt and baking powder to the flour, then pour the kefir and eggs into the flour, knead the soft dough, cover it and leave to stand. When the meat is almost ready, Place onion chopped into half rings and grated carrots on a coarse grater, simmer everything together for about 10 minutes. The next layer is cabbage. If you don’t have sauerkraut at home, you can chop fresh cabbage, sprinkle it with salt and leave it overnight. This time I did just that.

The third layer is potatoes. Cut it into large pieces, place it on the cabbage, add salt and pepper, add a little water so that the water just reaches the potatoes, without even covering them, because. Our dough will be a fourth layer and it should steam and not float in water))

Meanwhile, while the potatoes, cabbage and meat are cooking over low heat, cut the dough into pieces, roll it out into a layer about half a centimeter thick, grease it with vegetable oil, sprinkle with finely chopped onion if you like, and roll it into a roll.

Cut into pieces approximately 7-8 cm long and place these rolls on top of the potatoes.

Cover everything with a lid and cook over medium heat for about 15-20 minutes. The dough should swell well

Then remove from heat and leave to stand for another 10 minutes.

Bon appetit!

Sweet recipe

Apple strudels are a delicacy known all over the world. To prepare the dough you need:

250 grams of flour;
100 ml water;
one egg;
three tablespoons of oil;
a pinch of salt.

As you can see, this recipe for strudel dough is not made with kefir, but with water. But it turns out no less tasty. If desired, water can still be replaced with kefir.

For the filling you need:

dense, hard apples (about a kilogram);
half a stick of butter;
50 grams of sugar;
one egg;
half a lemon;
50 ml milk;
30 grams of breadcrumbs;
a little cinnamon.

Strudli in German

German strudli are small yeast buns that are steamed with pork, carrots, onions, potatoes and sauerkraut.

Ingredients:

Pork pulp - 400 grams
Onion – 1 piece
Carrots – 1 piece
Sauerkraut – 300 grams
Potatoes - 3-4 pieces
Sunflower oil - 5 tbsp. spoons (3 tbsp for frying, 2 tbsp for dough)
Water – 125 Milliliters
Pressed yeast - 10 grams
Salt - 1/3 teaspoon (in dough)
Sugar - 1 teaspoon (in dough)
Wheat flour - 200 grams (for dough)

Number of servings: 4-5

How to cook German Strudli

Wash the pork, cut into small pieces and place in a frying pan. Pour sunflower oil and lightly fry the meat. Add chopped onions and carrots to the meat. Pour a glass of water and simmer the meat until almost cooked under the lid. You can add a little salt. Peel the potatoes, wash them, cut them into cubes. Add to the pan with the pork, onions and carrots. Cover again and simmer for another 10 minutes. Squeeze the sauerkraut from the brine, place it in a separate pan, add water and boil for 10-15 minutes so that it is not very hard. Afterwards, drain the water and add the cabbage to the pan with vegetables and meat. Set aside for now. Do the test. Pour warm water into a bowl, add yeast, salt, sugar and sunflower oil. Add sifted flour. Knead a soft, non-stick dough. Place the dough in a warm place for an hour until it increases in volume. Afterwards, remove the dough from the bowl, knead and roll into a thin layer. Lubricate it with sunflower oil. Roll the dough into a tight roll and cut into pieces 2-2.5 cm wide. Press each piece with a stick, first along the edge. Then across. Place the strudli in the pan with the meat and vegetables. Pour a glass of water. Cover with a lid, bring to a boil, then reduce heat. Cook the strudel for 20 minutes, then turn it off, but do not open the lid for another 5 minutes. Serve strudel with meat and vegetables.