Strudel with meat and potatoes in German

Step-by-step cooking

1. Step 1:

   

   How to make strudels with meat and potatoes in German? Start cooking by kneading the dough. How to make dough? Prepare the products for him. Instead of dry yeast, you can take fresh, pressed ones, then you will need 10 grams. 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 the 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 with water. This will not only remove possible debris, but also saturate the flour with oxygen, which will make the baking more airy.

4. Step 4:

   

   Knead the dough, right with your hands, it will quickly gather into a ball and stop sticking to your hands. Knead it until smooth, homogeneous. I was kneading dough in a bowl.

5. Step 5:

   

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

6. Step 6:

   

   While the dough is rising, take care of the main dish — meat and potatoes. Prepare the products for him. If possible, take pork from the soft part, it will taste better. I have carbonade, a neck, a shoulder blade or a tenderloin will do. Do not refuse to add cabbage — with it the dish acquires a special taste. Wash and peel the vegetables.

7. Step 7:

   

   Wash the meat and dry it well so that excess moisture does not prevent it from frying. Cut it into medium-sized pieces.

8. Step 8:

   

   Cut the onion into quarters of rings.

9. Step 9:

   

   Carrots — in circles or straws, as you like. You can just 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:

    

    Preheat a frying pan over high heat, pour in vegetable oil. Put 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.

14. Step 13:

    

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

15. Step 14:

    

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

16. Step 15:

    

    Meanwhile, the dough will double in size.

17. Step 16:

    

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

18. Step 17:

    

    Drop a little vegetable oil on the dough, smear it with a cooking brush.

19. Step 18:

    

    Roll the dough into a roll on the long side, pinch the seam. Cut the roll into pieces, 8 or 10 pieces. I slightly flattened each roll so that the strudels were neater.

20. Step 19:

    

    Put a layer of potatoes on the meat with cabbage. Pour a little more boiling water to the level of potatoes, no more. Strudel buns will have to be steamed, not boiled in water. Add salt to the potato layer.

21. Step 20:

    

    Put the strudels on the potatoes, leaving a distance between them, as they will increase in size.

22. Step 21:

    

    Cover the pan with a lid, make the heat slightly below medium. Simmer the dish for 20 minutes, while in any case do not open the lid! This is the main condition for the buns to be lush and baked. If there is a hole in the lid of the pan, then seal it with a piece of dough.

23. Step 22:

    

    These are the strudels that turn out in the end, they have grown very much and occupied all the free space. Turn off the heat and leave the dish to stand under the lid for another 20 minutes.

24. Step 23:

    

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

25. Step 24:

    

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