Strudel at one time came up with the Germans.In fact, it is a regular roll or a pie with stuffing. Modern cooks know a lot of similar recipes. But here there is one subtlety: the dough for strudel is used not with yeast (as usual in pies), but with the extract (or, in extreme cases, puff). This makes the product to taste absolutely different from the others. Depending on the stuffing taken, this layered pie can be fruit, berry, curd, vegetable, mushroom and even fish. The meat strudel is also widely known. For its preparation it is used forcemeat (pork, chicken or beef), blood sausage or liver. The dish is quite high-calorie and very nutritious. In this case, the pie may well replace a full breakfast or dinner. If the sweet options are more related to desserts, then the meat strudel is a real second course. It can be served to the table both cold and hot. Everything depends on the taste of the hostess.
The meat strudel reminds everyone well-knowndumplings. Only there are two fundamental differences that make these dishes different from each other. Firstly, if a conventional batter is used for dumplings, then for a strudel it is a draw dough. Secondly, pelmenki are done portion by piece in the form of small pieces with stuffing inside, and strudel meat is one big roll (or pie). After cooking, it is cut into pieces and served on a table with various sauces or gravy.
The recipe for meat strudel in German is quite simple. For its preparation, the following products are required.
For the dough: for a glass of flour, one egg, 2 tablespoons of vegetable oil, half a glass of water and a little salt (at the tip of the knife).
For meat filling: for 0.5 kg 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.
Preparation comes in five stages:
- From the prepared products we knead the dough.We warm it thoroughly so that it does not stick to our hands. Divide the finished mixture into 3 identical parts and roll in the form of balls. Then we cover them with oil, put them in a separate bowl and put them in the refrigerator.
- Cooking stuffing. To do this, the bulb is arbitrarily shredded with a knife and mixed with the rest of the ingredients.
- We take out the dough from the refrigerator. We connect the three parts together and roll them into one layer on the table, sprinkled with flour. We take the dough with both hands and gently stretch it with the palms in all directions.
- We form the workpiece.To do this, spread the layer on the cutting table and lay out on it a prepared meat filling. Carefully fold it all together in the form of a roll and stack it on a greased baking sheet.
- We bake semi-finished product in the oven for an hour. Remove the finished strudel from the oven and cut into pieces. Now it can be served to guests and wait deserved compliments to your address.
If we rephrase a well-known proverb, thenyou can put it this way: "how many cooks - so many recipes." Someone is trying to prepare complex fillings, while others, on the contrary, are trying to simplify the cooking process. For example, some cooks do strudel not in the form of a roll, but in the form of a pie. To prepare such a meat strudel, you do not need to change the recipe. You just need to change the stage of forming the workpiece a little. 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 tucked. On the surface with a fork, you need to make several punctures, so that the cake does not burst and does not lose shape during the frying process. We remove the finished strudel from the oven and leave it on the table for cooling, before covering it with a towel. After that, it can already be served to the table. After trying both options, you can easily see that this dish is equally delicious and like rolls, and like a pie.
