Tired of soups and cereals? It's time to diversify your diet by including a unique recipe for German dumplings. In this article we will tell you how to cook strudel with meat and potatoes, and at the same time we will find out how this delicious and unusual recipe originated.

What is strudli

Strudli is a roll of dough, usually filled. It is prepared by steaming, but it is not prohibited in a cauldron with broth or in an oven. This is a hearty dish that will delight all generations.

Do not confuse the meat dish with the famous Viennese pastry masterpiece. It is made with a sweet filling from yeast-free dough, and is baked strictly in the oven. The classic dessert is made with chopped apples and cinnamon powder. Strudli is an excellent recipe that was given to us by those who wanted to create an appetizing, satisfying and delicious dish for the whole family. And we can safely say that they succeeded. So how to cook strudel with meat and potatoes? Let's find out together!

How to prepare the dough

There are many different names for this German recipe: struls, noodles, and meat pies. But no matter what you call this dish, thanks to our recipes you will prepare the most delicious strudel with meat and potatoes. Before we begin creating a culinary delight, we will learn how to prepare tender and juicy dough.

Stages of preparing unleavened dough:

• Pour 1 cup of sifted flour into a deep bowl, add a pinch of salt and a chicken egg.
• Add 1/2 cup warm water and knead into a loose dough until the mixture no longer sticks to your hands. You can add a pinch of sugar for taste.

Tip: Do not use the dough immediately after kneading. Cover the mass with plastic and leave for 10-15 minutes. You can put the dough in the refrigerator.

Such varied recipes

The recipe (strudli with meat and potatoes) is unique. For baking lovers, you can cook the dish in the oven under a layer of cheese and in a special sauce. For lovers of steamed products, strudels are prepared in a double boiler or in a caskan (mantovo). The main thing is not to be afraid to experiment:

• Option 1. The dough is rolled out into a thin sheet and brushed with melted butter. The roll is rolled up and then cut into small pieces. The sliced ​​roll can simply be boiled in meat or vegetable broth, served as a side dish, baked in the oven with sour cream sauce, or steamed.
• Option 2. Cut the meat and potatoes into small cubes. The strudli must be twisted in the same way as in the first version. You can add other vegetables (carrots, onions) to taste. Bake or steam for at least an hour. If you want to speed up the process, then feel free to stew the vegetables and meat, and then just stuff your roll.
• Option 3. Roll out the dough into a thin layer, chop the herbs and grate the cheese on a fine grater. Gently grease the surface of the dough with oil, distribute the cheese and herbs evenly, and roll up the roll. You can also prepare cheese strudel with meat and potatoes. In this case, it is better to use hard cheese, and bake this dish in an oven or cook in a double boiler.
• Option 4. Make rolls from unleavened dough, first brushing with melted butter. Place the strudli in a cauldron with chopped vegetables and meat, and then simmer over medium heat. Serve as dumplings or dumplings, but don't forget to top the dish with broth.

Meat strudel with vegetables

When you try strudel with potatoes, meat and cabbage, you will forever forget the usual taste of soup and porridge with side dishes. Learn with us, because our recipes are not just satisfying, but also delicious, which you can always treat your guests and family with.

Ingredients:

• Pork fillet - 0.4 kilograms.
• Potatoes - 1 kilogram.
• Cabbage - 0.3 kilograms.
• Carrots (small) - 3 pieces.
• Onion (small) - 3 pieces.
• Vegetable oil - 50 ml.
• Spices to taste.
• Egg - 1 piece.
• Flour (sifted) - 4 cups.
• Kefir (low-fat) - 1 glass.

Cooking steps:

Cheese strudli

If earlier such a dish was served as dumplings, now the filling is added while preparing the roll. Cheese strudel with meat and potatoes is prepared this way.

Knead the dough and then roll it out into a thin layer. The thinner the better. Grate hard cheese; you can use smoked chicken breast or pork neck. Carefully spread the filling over the dough and roll up the roll. Cut the strudel with a sharp knife and press it down with your fingers.

Tip: You don't have to prepare a separate side dish. It is enough to place the strudli in a deep thermal dish, cut side down, and pour the prepared sauce over it. Simmer under the lid closed for 30 minutes. If you use raw meat and potatoes, then all the filling must be chopped into small pieces so that when cutting the roll they do not fall out of the flour product. Do you want to learn how to cook strudel with potatoes and meat? You will find recipes with photos in this article. All you need to do is put on an apron and start creating a culinary masterpiece.

Beginning Chef's Guide

1. Tired of classic manti or pigodi? Fill the strudli with minced meat and chopped onion. Prepare this wonderful dish in a pressure cooker or a wide cauldron.
2. You will only spend 1 hour preparing this dish, but the whole family will be delighted.
3. If you want to enjoy a hearty German dish, then use all the means at hand. Try making strudel with meat and potatoes in a slow cooker. The photo of the finished culinary delight is shown above.

Summing up

Strudli is a versatile dish. Despite the fact that many recipes are similar to the German masterpiece, you can always surprise your guests. We guarantee that after trying strudel, all your family and friends will receive an unforgettable gastronomic pleasure and will definitely ask you for the recipe.

Step-by-step recipes for preparing strudel with meat and potatoes in a cauldron and slow cooker: with cabbage, homemade sausages and cheese

2018-06-27 Marina Danko

Grade
recipe

2776

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

9 gr.

Carbohydrates

30 gr.

229 kcal.

Option 1: Hearty strudel with meat and potatoes - classic recipe

Those who are unfamiliar with such treats, even from hearsay, will have to take a short excursion into European cuisine. Sweet strudels, a wonderful pastry in the form of a roll, have a very distant resemblance to meat strudels. What they have in common is, perhaps, only the form; the dishes offered in the selection are prepared in ways other than baking, and belong to the category of hearty second courses.

Ingredients:

• beef or pork pulp - three hundred grams;
• carrots and salad onions - one piece each;
• half a kilo of potatoes;
• large laurel leaf;
• vegetable oil.

Into the dough:

• three tablespoons of unfragrant oil;
• one and a half glasses of clean water;
• two spoons of sugar;
• soda;
• flour - three and a half glasses;
• one and a half tablespoons of granulated yeast.

Step-by-step recipe for classic strudel with meat and potatoes

In a compact saucepan, mix vegetable oil and water. Place on low heat and heat the oil mixture to 38 degrees. After removing from the stove, pour into a bowl and dissolve the yeast in it, then sugar and a spoonful of fine salt, mix in half a spoonful of soda. Gradually adding sifted flour, make a soft dough.

Knead the dough on the table with your hands, then put it in a deep bowl and, covering it with a thin cloth, set it aside to warm. We wait until its volume doubles, about an hour and a half.

Cut the meat into small cubes or cubes and place it in a frying pan in hot oil. Stirring, fry over high heat until the sides of the pieces are browned. Reducing the heat slightly, we continue to cook the meat for twenty minutes, then transfer it to the pan. We also pour the fat that has accumulated in the pan here.

Rinse the peeled potato tubers with water and cut into large cubes. Spread the potatoes evenly over the meat.

Chop the onion into half-centimeter pieces. Scatter some over the potatoes, pour the rest into a bowl and temporarily set aside. Coarsely grate the carrots into the pan, sprinkling the onions with it.

Sauté the previously set aside onion until it turns light amber and cool.

Knead the risen dough and roll it out into a layer no thicker than 3 mm. Place the sautéed onion on it and level it with a spoon. Roll it up and cut it crosswise into pieces up to three centimeters wide.

Add water to the pan so that it completely covers the top layer of vegetables. Add some salt, season with pepper and place the strudel on top, cut side down. Cover with a lid, place the pan on the stove and turn on the heat to maximum. After boiling, simmer the dish for forty minutes at a low simmer.

Option 2: Peasant strudel with meat and potatoes in a cauldron - quick recipe

Strudels made with yeast dough come out soft and airy, but due to the long process, not every housewife will take them on. We offer the simplest version of a dish made from dumpling dough. Strudels made from it are no less tasty, and when stewed for a long time with meat and potatoes, they come out as soft as the classic ones. We will wrap not only fried onions in the dough, but also minced meat.

Ingredients:

• one and a half kilograms of potatoes;
• half a kilo of pulp;
• 250 gr. minced meat;
• onion - 200 gr.;
• refined vegetable oil.
• For the test:
• two and a half glasses of good flour;
• egg;
• water.

How to quickly cook real strudel with meat and potatoes in a cauldron

Break an egg into a cup. Lightly add salt and stir with a fork until smooth. Sift the flour, add the egg into the bowl, pour in 300 milliliters of water, and knead. The dough will come out soft and homogeneous, but if there is not enough liquid, add more. Let the well-kneaded dough rest under a towel for half an hour.

After peeling and rinsing, cut the potatoes into cubes. The pieces should not be large, but there is no need to chop the tubers; it is advisable to cut them so that the edge of the cube is 2 cm in size. Fill the potato pieces with cool water and set aside until required.

We remove all the films from the pulp, wash it and, after wiping it dry, cut the meat into cubes. Finely chop the onion and fry its slices in vegetable oil until golden brown.

Roll out the dough into a layer about 3 mm thick. Place the minced meat on it and spread it over the entire surface. Lightly add salt, season with your favorite spices and lay out the sautéed onions. Roll the dough into a tight roll and cut it into 4-centimeter pieces.

Heat the oil in a small cauldron, drop pieces of meat into it and fry, stirring, until all sides are covered with a golden brown crust.

After removing from the stove, place a layer of potatoes on the meat, and dough rolls on it. Be sure to lightly salt and pepper each layer.

Pour enough water into the cauldron so that it only slightly covers the potatoes, and return them back to the stove. Simmer the strudels with meat and potatoes over low heat, covered, for up to half an hour.

Option 3: Traditional German strudel with meat and potatoes on kefir in a slow cooker

Strudels made from kefir dough are just as soft and fluffy as the classic ones, the only slight difference is in taste. The dough is prepared simply, like dumplings, only a little longer in time. It needs up to 15 more minutes to properly activate the soda in the fermented milk product.

Ingredients:

• large potatoes - five pieces;
• 350 gr. boneless meat;
• laurel leaf;
• lean refined oil.

For the test:

• a glass of kefir;
• one egg;
• a spoon of baking soda;
• flour, about two cups.

How to cook

Pour room temperature kefir into a bowl and stir in baking soda. Setting aside, we give time for activation, keeping the mixture for up to a quarter of an hour. Then add an egg to it and add a little salt. After whisking until smooth, we begin to stir in the sifted flour. Add it until you knead a soft, slightly sticky dough. Cover it with a rag and leave it aside temporarily.

After washing, dry the meat and cut it into cubes. Finely chop the onions and chop the carrots with a large-mesh grater. Cut the potatoes into large cubes.

Pour one and a half tablespoons of oil into the bowl and, in frying mode, saute part of the onion in it until transparent. Cool by placing on a plate.

Add more oil to the bowl and heat well again. Dip the meat into hot fat and fry the pieces until golden brown. We stop the cycle by turning off the multicooker and do not remove the meat from the bowl.

Roll out the dough, evenly distribute the fried onions over it and roll it into a roll. We spread them with washers no wider than 3 cm.

Place the potatoes in a bowl on top of the meat, sprinkle them with carrots and the remaining raw onions. Place pieces of dough evenly on top, add salt and add one and a half glasses of heated water. Place the bay leaf between the vegetables and close the multicooker lid tightly.

Select the “Extinguishing” option in the panel and start the cycle for one hour. Let the finished dish stand in the “Warming” mode for ten minutes, and only then serve.

Option 4: Strudel with meat, potatoes and fresh cabbage

As mentioned above, there are three types of dough for such a dish: yeast, water or kefir. How to prepare each of them is described in detail in the recipes above, we will not return to this, and in the ingredients we will indicate only the weight per serving. Which dough is best to knead, choose for yourself. This time we offer a dish with fresh cabbage, although, if desired, it can be replaced with sauerkraut.

Ingredients:

• pork with fat layers - 400 g;
• kilogram of potatoes;
• 300 grams of fresh cabbage;
• two large onions;
• three small carrots;
• unflavoured vegetable oil;
• half a kilo of any strudel dough.

Step by step recipe

Yeast dough is traditional for meat strudels, but if you decide to save time, knead regular dumpling dough or kefir dough. How to properly prepare strudel dough is described in detail in previous recipes. Choose the most suitable one and knead one portion.

After washing well, cut the meat into pieces of arbitrary shape. Fry them in oil until lightly browned. If you have a small cauldron, it is better to cook the strudel in it; if you do not have such a vessel, you need to fry it in a frying pan, and simmer the entire dish in a saucepan with a double bottom.

Add chopped onion (one head) and coarsely grated carrots to the fried meat. Stirring, fry vegetables and meat over medium heat until softened.

Add finely shredded cabbage to the meat. After adding salt, cover the cauldron and continue to simmer over low heat for about twenty minutes. Don’t forget to stir periodically, and if the cabbage gives little juice, add water.

In a frying pan, sauté the remaining onion in oil until softened. Transfer it to a plate and cool.

Roll out the dough with a rolling pin into a rectangle shape and evenly apply the cooled sauté mixture onto its surface. After rolling it up, cut the dough into three-centimeter-wide discs.

Place potatoes on top of the cabbage stewed with meat, and place pieces of “roll” on top of them. Add water so that it covers the potatoes by a centimeter and add salt.

Having brought to a boil, turn down the heat so that the liquid is only slightly agitated. Cover the cauldron and simmer for at least half an hour. If after the specified time the potatoes are not cooked, add another ten minutes.

Option 5: Homemade strudel with meat and potatoes

A slightly modified version of the traditional German cuisine meat strudel with potatoes. The dish is enriched with cheese and homemade sausages, which give the dish a subtle garlic flavor. The recipe recommends making the dough with kefir, but if you want, you can knead it with water or yeast.

Ingredients:

• a portion of kefir strudel dough;
• a third of a kilogram of pork pulp;
• “Homemade sausages” - 220 gr.;
• cheese - 200 grams;
• four large potatoes;
• a large onion for strudel and a small one for meat;
• large carrot;
• odorless vegetable oil;
• any seasonings.

How to cook

Chop a whole onion into smaller pieces. Fry the slices until lightly browned and cool, placing them on a plate.

Roll out the dough mixed with kefir into a layer 3 mm thick. Cover it with sautéed onions, sprinkle with coarsely grated cheese and roll tightly into a roll. We cut the workpiece into washers, two centimeters wide, and leave them under the towel until the desired moment.

Roughly chop three carrots and finely chop the remaining onion. Fry the vegetables in a cauldron until softened and add the meat to them. Without covering, cook over moderate heat until most of the moisture has evaporated.

Place the sausages cut into rings into the cauldron with the meat, without reducing the heat, fry everything together until lightly browned. Add a little salt and sprinkle lightly with spices, mix.

Cover the meat with potato wedges and place pieces of dough (rolls) on top. Add water or broth so that the liquid covers the potatoes and close the lid. Bringing to a boil, simmer over low heat for up to forty minutes.

Strudel with meat - general principles of preparation

Meat strudel is a popular dish in many countries that can be served for lunch or dinner. Meat strudel is good on its own, but it can also be served with vegetables and other dishes. The dough for making strudel can be anything, but the tastiest treat is made from thin puff pastry. To prepare the dough, use flour, a little water, salt and oil. For the filling, take any meat: beef, pork, lamb, veal, etc. Ready-made minced meat is perfect, to which onions, eggs and soaked white bread are usually added. To add aroma and piquant taste, the filling is seasoned with all kinds of spices and herbs. After the filling is spread on a thin layer of dough, you need to wrap it tightly. After this, it is better to coat the roll with butter or egg. The meat strudel is cooked in the oven for 25-45 minutes.

Strudel with meat - preparing food and utensils

To prepare meat strudel, you don’t need a lot of dishes and other kitchen utensils. Prepare a bowl for minced meat, a meat knife, a frying pan, a rolling pin and a baking dish or baking tray.

Before you start preparing strudel with meat, you need to prepare the ingredients: sift the flour, wash the meat, cut off the films and veins, finely chop the pulp itself. Many meat strudel recipes use onions, so they need to be peeled and chopped. Also prepare the necessary seasonings and spices in advance.

Recipes for strudel with meat:

Recipe 1: Meat strudel

Meat strudel can be made from regular or puff pastry. In any case, it will be an excellent dish for lunch and dinner. You can make your own dough or use a ready-made frozen base.

Required ingredients:

• Half a kilo of ground beef;
• One onion and one carrot each;
• 1 potato;
• Celery stalk;
• Garlic - 2 cloves;
• Champignons - 4-5 pcs.;
• Frozen green peas - a small handful;
• A few sprigs of rosemary;
• Egg - 1 pc.;
• Salt;
• Pepper;
• A little flour;
• Puff pastry - half a kilo.

Cooking method:

Wash the potatoes, carrots, celery and onions, peel and cut into small cubes. Finely chop the garlic, cut the mushrooms into cubes. Place the vegetables in a frying pan heated with olive oil and start frying. Chop rosemary and add to vegetables. Fry the vegetables for about 10 minutes until moderately soft and lightly browned. Add frozen green peas to the vegetables and fry for another 2-3 minutes. Combine minced meat with vegetables, season with pepper and salt. Beat the egg with a fork and pour half of it into the minced meat. Stir the mixture again. Roll out the dough on a floured surface and form a minced sausage on it. For a better connection, brush the edges with egg. Roll the dough and minced meat into a tight roll and brush with the remaining egg. Bake in preheated oven for about 45 minutes. Cut the finished strudel with meat into portions.

Recipe 2: Strudel with meat and potatoes

A fairly simple recipe for meat strudel, for the preparation of which you do not need to spend a lot of ingredients. All you need is minced meat, onions, potatoes and seasonings.

Required ingredients:

• 3 onions;
• Meat (pulp) - 640 g;
• Potatoes - 5-7 pcs.;
• Salt and pepper - to taste;
• Seasonings;
• Green onions;
• Vegetable oil - 40-45 ml;
• Egg;
• 135 ml water;
• Flour - 2 cups;
• A little salt.

Cooking method:

Knead the dough from eggs, salt, water and flour and leave for a while in a cool place. Wash the meat and cut into small pieces. Leave to fry in oil. Peel the potatoes, cut them and after 15 minutes add them to the meat. Chop the onion and add to the potatoes and meat, simmer all the ingredients for another 10 minutes. Roll out the dough into a thin layer and add the filling. Roll up the roll and bake in the oven until done.

Recipe 3: Greek Meat Strudel

This recipe for strudel with meat will pleasantly surprise all guests and will not leave the hostess without a compliment. To prepare the treat you will need minced meat, tomatoes, onions, cheese and aromatic seasonings.

Required ingredients:

• Half a kilo of ready-made puff pastry;
• 2 tomatoes;
• 2 onions;
• A kilogram of minced meat;
• 1 egg;
• 220 g cheese;
• Parsley;
• Thyme;
• Pepper.

Cooking method:

Roll out the dough, coat with butter, wrap in a roll and put in the refrigerator for 1 hour. Chop the onion, simmer a little and combine with minced meat. Fry everything together for some more time (until ready). Break the egg into the minced meat, salt, pepper, season with thyme and add parsley. Grate the cheese and also place in the meat. Mix all ingredients thoroughly. Roll out the dough into a thin layer and add the filling. Roll into a tight roll, brush with egg and place in the oven for 20 minutes. Cut the tomatoes into thin slices. After 20 minutes, place tomato slices on the roll and sprinkle with grated cheese. Bake the strudel with meat for another 15 minutes.

Recipe 4: Australian Meat Strudel

This meat strudel is very easy to prepare and will be an excellent decoration for the holiday table. The treat can also be prepared for a regular lunch or dinner - the household will appreciate the efforts of the hostess!

Required ingredients:

• 300 g puff pastry;
• 400 g minced meat;
• 1 egg;
• 110 g white bread;
• 2 onions;
• 1 clove of garlic;
• 30 ml vegetable oil;
• Art. l. mustard;
• 1 tsp. salt and soda;
• 3 g ground black pepper;
• 2 g savory.

Cooking method:

Cut the crusts off the bread and cut the crumb into cubes. Soak the bread in cold water for 15 minutes. Chop the onion and garlic and simmer in oil for 10 minutes. Place garlic and onion in minced meat, add bread squeezed out of water. Place mustard into the minced meat and season with spices. Break an egg into the meat and mix all ingredients thoroughly. Using a bag, form the minced meat into a rectangular, even strip. Roll out the dough and add minced meat. Wrap the roll, pinch the edges and brush with egg. Make several punctures with a fork and place in the oven. The meat strudel will be ready in about 30 minutes.

— To diversify the filling for strudel with meat, you can add grated cheese, pre-fried vegetables, mushrooms and other ingredients;

— After the dough is rolled out into a thin layer, it is recommended to stretch it a little more with your hands. After such a simple procedure, the dough will turn out very tender, light and airy;

— To prepare strudel with meat, you can use ready-made puff pastry, which must first be thawed;

— Strudel with meat is best served hot or warm along with sour cream, chopped herbs, grated cheese, sauces or light salads;

— To prepare the filling, you can use not only one, but also two (or more) types of meat, which must first be fried or steamed.

Strudels with potatoes and meat - this German recipe has rightfully become one of the most famous in the world.

Its preparation does not take much time, but the result will surprise even experienced connoisseurs of tasty and at the same time satisfying food.

You will need few ingredients:

• 1 kilogram of potatoes;
• 500 grams of meat (any kind, optional);
• 2-3 medium sized carrots;
• 400 grams of cabbage;
• 2-4 onions;
• 4 cups flour;
• 1 egg;
• kefir (you can use water);
• soda on the tip of a teaspoon;
• dill or parsley;
• seasonings (to taste);
• vegetable oil.

They should be prepared in advance, because... During the cooking process there will be no time to do this. It is important not to forget to defrost the meat in advance and bring it to room temperature, because... otherwise, the cooking process will have to be postponed indefinitely. Often the recipe changes depending on individual preferences, which should also not be forgotten.

Preparatory stage

First, prepare the dough:

• 4 cups of flour are poured into a bowl for kneading the dough;
• an egg is broken there and soda is added;
• Everything is kneaded by hand, and water is gradually added during the work process.

As a result, the dough should be elastic. When it stops sticking to your hands, you can consider everything ready. Now you can set the dough aside to let it sit and move on to preparing all the other ingredients. This recipe is ideal for most dishes that require unleavened dough.

Working with onions and carrots is quite simple. First you need to put a little vegetable oil in a cauldron and put it on low heat. Then the carrots are grated and sent to an already heated cauldron. Next, the onion is finely chopped and added to the carrots.

While the onions and carrots are sautéing, you need to chop the previously defrosted meat and add it to the vegetables. The meat is stewed in this form until it is completely ready for consumption. It is worth noting here that you can throw the meat in front of the vegetables and simmer in its own juice, after which you add the rest of the products. In this case, you need to be extremely attentive to the process so that instead of stewing it does not start frying.

At the very end of the preparation, you need to deal with the cabbage, and all you need to do is chop it finely and pour it on top of the meat. Now you can safely leave the resulting mass on low heat.

Main stage

Now everything should be done as quickly as possible, because... Only in this case will it be possible to achieve the highest quality results. The strudels with meat and potatoes are almost ready, and the stage itself takes no more than 20 minutes.

While the meat is stewing, you need to peel and cut the potatoes into small pieces. As soon as it is all prepared, it should be added to the meat and filled with water.

Before you start rolling out the dough, you need to peel and chop the onion into small cubes. The greens are also crumbled as finely as possible and mixed with the onions to form a uniform mass.

Now roll out the dough to a thickness of 2-3 mm. The rolled out dough is greased with sunflower oil, after which onions and herbs are laid out on it. All this is neatly rolled into a roll. After this, you need to cut it into pieces no larger than 2-2.5 cm. Before laying out the strudels, all the necessary spices are added to the meat and potatoes. Then the prepared strudels themselves are laid out on top so that they do not touch each other. All this is covered with a lid and left for half an hour.

When the strudels have increased in size and become soft, you can complete the cooking process and prepare to serve. You can actually start eating at the moment when the cooking process has been completed.

It is worth considering that it takes about 1.5 hours to complete the entire recipe, but the time can vary significantly depending on the characteristics of the meat and the skills of working with the dough.

It is advisable to serve ready-made strudels with potatoes and meat with green onions to achieve an even greater effect.

Strudel is a dish of German cuisine, which is a roll with a variety of fillings. There are many different recipes for this original dish, but today we will tell you how to cook strudel with meat and potatoes.

Recipe for strudels with meat and potatoes

Ingredients:

For the test:

• premium flour – 4600 g;
• milk – 1 tbsp.;
• egg – 1 pc.;
• salt - a pinch;
• vegetable oil – 3 tbsp. spoons.

For filling:

• potatoes – 10 pcs.;
• pork – 700 g;
• onion – 1 pc.;
• spices;
• vegetable oil;
• bay leaf.

Preparation

First, let's knead the dough for strudel with meat and potatoes: mix warm milk with an egg, pour in a little butter and add salt. Mix everything and knead into a thick dough. Cover it with a towel and place it in a dark place for 40 minutes. During this time, peel the onion and finely chop it. We wash the meat, cut it into pieces and fry it together with the onion in hot oil. Boil the potatoes in advance, turn them into puree and mix with the roasted meat. Roll out the dough thinly on the table, coat it with butter, coat it with filling and roll it up. We pinch the edges tightly and cut the workpiece into portions. Place the remaining filling in a cauldron, distribute German strudel on top and simmer the dish with potatoes and meat for 15 minutes, until fully cooked.

Recipe for beer strudel with meat and potatoes

Ingredients:

• potatoes – 400 g;
• minced meat – 500 g;
• onion – 3 pcs.;
• egg – 2 pcs.;
• – 1 tbsp.;
• flour – 400 g;
• soda – 1 teaspoon;
• vegetable oil – 2 tbsp. spoons;
• spices.

Preparation

To prepare strudels with meat and potatoes, mix a glass of beer with eggs, add soda and flour. Place the resulting dough in any warm place for about 1 hour. Pour spices into the minced meat, peel and finely chop the onion. Roll out the dough thinly, put the minced meat on top and wrap everything in a roll. After that, cut it into pieces and set aside for 15 minutes. In a deep frying pan, sauté the onion in vegetable oil, add the potatoes cut into slices, add salted water and bring everything to a boil. Place the strudels on top, reduce the heat and, covering the pan, simmer for 50 minutes.

Curd strudels with meat and potatoes

Ingredients:

• chicken meat – 800 g;
• potatoes – 700 g;
• flour – 2 tbsp;
• – 600 g;
• onion – 2 pcs.;
• seasonings;
• fresh herbs;
• egg – 1 pc.;
• vegetable oil – 6 tbsp. spoons

Preparation

How to cook strudels with meat and potatoes? So, we clean the onion, rinse it and chop it into small cubes, and we process the meat and potatoes, wash it and cut it into cubes. Pour oil into a heated frying pan, add the onion and sauté until soft. After that, transfer it to a plate, and carefully lower the chicken into the remaining oil and fry it until golden brown. Next, pour in the potatoes and onions, fill everything with water, season with spices, reduce the heat and simmer the mixture for 10 minutes. This time knead the dough: sift the flour with fine salt and dilute with warm water, stirring vigorously. Cover with a towel and let it stand for 15 minutes. Then divide the dough into 2 cake layers and roll each one quite thin. Now coat the layers with oil and leave to lie for a while. Combine cottage cheese with salt and egg. Fold the dough in half, distribute the curd filling on top and roll it all up. Cut it into pieces and put it in a pan with meat and vegetables. Cover the pan tightly with a lid, reduce the heat and simmer the dish for 1 hour. Before serving, decorate the strudels with chopped herbs.