Strudli with meat and potatoes in German

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make strudel with meat and potatoes in German? Start cooking by kneading the dough. How to make the dough? Prepare food for him. Instead of dry yeast, you can use fresh, pressed yeast; then you will need 10 grams of it. Take refined, odorless oil.

2. STEP 2

   

   Heat the water to a temperature of 38-40 degrees. It will feel pleasantly warm to the touch, but not hot. Pour water into a large bowl. Pour in yeast, sugar and salt, pour in vegetable oil. Mix the products well with a whisk.

3. STEP 3

   

   Sift flour into a bowl of water. This will not only remove possible debris, but also saturate the flour with oxygen, which will make the baked goods more airy.

4. STEP 4

   

   Knead the dough directly with your hands, it will quickly come together into a ball and stop sticking to your hands. Knead it until smooth and homogeneous. I kneaded the dough in a bowl.

5. STEP 5

   

   When the dough looks like this, form it into a ball and place it in a bowl. Cover the bowl with film or a towel and place in a warm place for an hour to rise. I put the dough in the oven that is turned off, there are no drafts and it is quite warm.

6. STEP 6

   

   While the dough is rising, get to the main dish - meat and potatoes. Prepare food for him. If possible, take the pork from the soft part, it will be tastier. I have carbonated meat, neck, shoulder or tenderloin will do. Don’t shy away from adding cabbage – it gives the dish a special taste. Wash and peel the vegetables.

7. STEP 7

   

   Wash the meat and dry it well so that excess moisture does not interfere with its frying. Cut it into medium sized pieces.

8. STEP 8

   

   Cut the onion into quarter rings.

9. STEP 9

   

   Carrots - in circles or strips, as you prefer. You can simply grate it on a coarse grater.

10. STEP 10

    

    Cut the potatoes into the same pieces as the meat, then the dish will look beautiful.

11. STEP 11

    

    Heat a frying pan over high heat, pour in vegetable oil. Place the meat in the pan. Fry it, stirring, until lightly golden, about 2 minutes.

12. STEP 12

    

    Add onions and carrots to the meat. Continue to fry the meat and vegetables over high heat, stirring them, for a few more minutes.

13. STEP 13

    

    Then pour a glass of boiling water into the pan, add salt and pepper. Reduce heat and cover the pan with a lid. Leave the meat to simmer for 20 minutes.

14. STEP 14

    

    Then add cabbage to the meat, stir and continue to simmer everything together for another 15 minutes.

15. STEP 15

    

    Meanwhile, the dough will double in size.

16. STEP 16

    

    Place it on the table and roll it out into a layer of approximately 20*30 cm, the thickness of the layer is 5-7 mm.

17. STEP 17

    

    Drop a little vegetable oil onto the dough and spread it with a pastry brush.

18. STEP 18

    

    Roll the dough along the long side and pinch the seam. Cut the roll into pieces, 8 or 10 pieces. I slightly flattened each roll to make the strudles neater.

19. STEP 19

    

    Place a layer of potatoes on top of the meat and cabbage. Pour in a little more boiling water to the level of the potatoes, no more. The strudel buns will need to be steamed rather than boiled in water. Salt the potato layer.

20. STEP 20

    

    Place the strudels on the potatoes, leaving space between them as they will increase in size.

21. STEP 21

    

    Cover the pan with a lid and turn the heat to just below medium. Simmer the dish for 20 minutes, but do not open the lid under any circumstances! This is the main condition for the buns to be fluffy and baked. If there is a hole in the lid of the pan, fill it with a piece of dough.

22. STEP 22

    

    These are the strudls you get in the end; they have grown a lot and taken up all the free space. Turn off the heat and leave the dish covered for another 20 minutes.

23. STEP 23

    

    And only now will it be possible to open it. The buns will fall, but they will all remain fluffy and soft. The dish is ready, you can serve it.

24. STEP 24

    

    Place a portion of meat and potatoes and a couple of strudels on a plate. Bon appetit!

Comments on the recipe

Lydia

07.12.2023

4.7

And in our family we love Vigel, the recipe is similar to yours, but there are differences. I make yeast dough and use cabbage instead of potatoes.

fialka

07.12.2023

5

A very unusual recipe! I never thought that it was possible to “cook” strudel! Original!

Svetlana

07.12.2023

4.7

My beloved wanted something unusual and tasty, and then I prepared him meat strudel! The recipe is original and not complicated, it was a pleasure to prepare! The strudel turned out beautiful, original and very tasty! My husband was satisfied and full)) Thanks to the author for the recipe!!!

Galina

07.12.2023

4.8

I’ve never made strudel, but I think it’s time to try it! Moreover, everything is described in great detail, step-by-step photos are provided, this adds courage! In general, I am not good with dough, but here is a very simple recipe for making dough, I think I can do it. And I will please my family with such delicious food!

Nina

07.12.2023

4.8

Very tasty, my family, especially the child loves strudel with meat and potatoes in German. This dish has everything we cook with every day, and buns to boot. Thanks for the recipe!

svetik19772010

07.12.2023

5

I made it, it was very tasty and juicy, I didn’t have any sauerkraut, I added fresh cabbage, it turned out delicious.

Oksana

07.12.2023

5

Thank you very much for the recipe. My family appreciated it, now I cook it once a week and only with cabbage. delicious😋