German Meat and Potato Strudel

Original, lush, unusual, made from simple products! German-style meat and potato strudli are curlicue buns steamed along with stewed meat and potatoes. It turns out both a dish and bread at once. Sauerkraut adds piquancy to the taste, and strudel makes it hearty and homemade.
cook time: 2h
Chloe Benton
German Meat and Potato Strudel

Nutrition Facts (per serving)

173
Calories
10g
Fat
14g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Potato 4 pc
Carrot 1 pc
Bulb onions 1 pc
Pork 400 g
Dry spices to taste
Sauerkraut 300 g

For dough:

Salt 0.3 tsp
Sugar 1 tsp
Wheat flour 200 g
Water 125 ml
Vegetable oil 2 tbsp
Dry yeast 1 tsp

For frying:

Vegetable oil 3 tbsp

To brush the dough:

Vegetable oil 1 tbsp

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Step 8
Cut the onion into quarter rings.

Step 9

Step 9
Carrots — in circles or strips, as you prefer. You can simply grate it on a coarse grater.

Step 10

Step 10
Cut the potatoes into the same pieces as the meat, then the dish will look beautiful.

Step 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.

Step 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.

Step 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.

Step 14

Step 14
Then add cabbage to the meat, stir and continue to simmer everything together for another 15 minutes.

Step 15

Step 15
Meanwhile, the dough will double in size.

Step 16

Step 16
Place it on the table and roll it into a layer of approximately 20*30 cm, the thickness of the layer is 5-7 mm.

Step 17

Step 17
Drop a little vegetable oil onto the dough and spread it with a pastry brush.

Step 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.

Step 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.

Step 20

Step 20
Place the strudels on the potatoes, leaving space between them as they will increase in size.

Step 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.

Step 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.

Step 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.

Step 24

Step 24
Place a portion of meat and potatoes and a couple of strudels on a plate. Bon appetit!

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