Strudel is an Austrian dish. However, it can be not only a dessert, but also an excellent main course that can be prepared for an everyday table or a festive feast.
It is necessary
- For the test:
- - 140 grams of flour;
- - one egg;
- - one tablespoon of vegetable oil;
- - 50 milliliters of water;
- - one teaspoon of white wine vinegar;
- - three tablespoons of butter;
- - one pinch of salt.
- For filling:
- - 300 grams of ground pork and beef;
- - half a kilogram of sauerkraut;
- - one onion;
- - two tablespoons of melted lard;
- - two bay leaves;
- - one teaspoon of cumin;
- - ground black pepper and salt to taste.
Instructions
Step 1
Sift flour with a slide, add salt to it and make a small depression. Break an egg into it and add vinegar. Water is added carefully and the dough is kneaded.
Step 2
Form a ball from the dough, put it in a bowl and grease it with vegetable oil on top. Cover with a waffle napkin and leave for one hour.
Step 3
Start preparing the filling by heating the lard in a frying pan. Finely chop the onion and fry it in prepared lard. Sauerkraut, caraway seeds and bay leaves are also added there. If desired, you can pepper and salt. Stew under the lid for fifteen minutes.
Step 4
Then minced meat with onions is fried until tender, also in melted bacon. It is recommended to salt and pepper the filling to taste.
Step 5
Roll out the dough in a thin layer, sprinkle with flour and put it on a towel. Grease it with melted butter and start spreading the filling. First put the cabbage, then the minced meat.
Step 6
Close the filling with dough from the sides and gently wrap it in a roll with a towel. They put a covered baking sheet on parchment, grease with oil and put in the oven. Cook at a temperature of two hundred degrees for half an hour. Serve strudel to the table, cool a little and decorate with herbs.
