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
- 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.
- You will only spend 1 hour preparing this dish, but the whole family will be delighted.
- 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.
Most of us are accustomed to the fact that strudel is a sweet dish filled with apples, cherries or other berries. In fact, in addition to sweet strudel, there is another variety in German cuisine - snack strudel. Strudels with meat and potatoes or cabbage are very popular among Germans. They are small rolls of dough filled with fried onions, with or without minced meat. Unlike sweet strudel, snack bars are not baked in the oven, but stewed on the stove. The result is a delicious dish for lunch or dinner. If you want to add variety to your home menu, then German strudels with meat and potatoes, the recipe and photos of which you will find in this material, are just what you need. Using a multicooker will help make the process easier.
What kind of dough is needed for strudels?
There are several options for preparing strudel dough. We present a few basic ones, and you choose which one to prepare German strudels.
- On the water. It will require 2.5 cups of flour, 3 cups of water, one egg and a pinch of salt. It’s the easiest way to prepare: you need to knead it, leave it to “rest” for half an hour, and roll it out into a thin layer. A thin layer of filling is placed on it. The dough is rolled into a roll and cut into pieces.
- On kefir. It is considered the most tender and soft. Pour a small spoon of soda into a glass of kefir, stir, wait 5 minutes. Add a pinch of salt and an egg. Now add flour little by little and knead the dough. Next, proceed in the same way as with the dough according to the previous recipe.
- By leaps and bounds. It’s a little more difficult to do, but it’s what’s traditional. It is from this that it is correct to prepare German strudels. Mix one and a half glasses of water with three tablespoons of vegetable oil. Add 2 teaspoons of sugar, a teaspoon of salt, and half a teaspoon of soda to this liquid. Separately, mix 3.5 cups of flour with 2 tablespoons of dry yeast. Pour into water and oil, knead the dough. Place in a warm place for a couple of hours until it rises. Punch down and start making classic German strudels with meat and potatoes.
If you wish, you can buy ready-made yeast dough in the store, just not puff pastry.
Recipe for snack strudels
The photo clearly shows that snack strudels are very different from the usual pie with fruit and berry filling. Rather, they resemble dumplings, only rolled into a roll. Meat and potatoes are used not as a filling, but as the main ingredients of the dish, full “partners” of strudels. The optimal way to prepare such a dish is stewing. 
What do you need:
- strudel dough – 0.5 kg;
- potatoes – 1.5 kg;
- pieces of meat (beef, pork, chicken, turkey) – 0.5 kg;
- minced meat (optional) – 0.25 kg;
- onions – 0.2 kg;
- vegetable oil - how much will be needed;
- salt, spices - to taste.
How to cook:
- Peel the potatoes and cut into small cubes.
- Cut the meat into small pieces.
- Peel the onion and chop finely.
- Fry the onion until soft.
- Roll out the dough.
- Lubricate it with oil and onions. Sprinkle with minced meat if desired.
- Cut into circles.
- Heat the oil in a thick-bottomed saucepan or cauldron. Add pieces of meat and fry over medium heat until golden brown.
- Place potatoes on top of the meat and rolls on top. Salt and season each layer.
- Pour in some water and cover the cauldron with a lid. Reduce heat and simmer until vegetables are cooked.
The result of your efforts should be the dish shown in the photo or identical to it.
As already mentioned, you can cook strudels with meat and potatoes in a slow cooker. To do this, onions and meat are fried in the “Frying” or “Baking” mode, then stewed. German strudels with meat and cabbage are made using the same principle, you can also see them in the photo.
Ingredients:
- Potatoes - 4-5 pcs.
- Onion (large) - 1 pc.
- Carrots - 1 pc.
- Meat - 300 g
- Vegetable oil
- Ground black pepper
- Spices (thyme, bay leaf)
For the test:
- Flour - 2.5 tbsp.
- Water - 0.75 tbsp.
- Egg - 1 pc.
- Salt - a pinch
Strudel is made from a thin layer of dough rolled into a roll. As a rule, this is a dessert dish with a sweet filling. But snack bar strudels are also prepared, for example, with potatoes and pieces of meat - an excellent option for a full dinner.
Strudel dough with meat and potatoes is prepared in different versions. Most often made from water, eggs and flour - like dumplings. They also use milk, kefir or make yeast dough, then the finished dish turns out more airy.
How to cook strudels with meat and potatoes - recipe with photos step by step
Prepare the ingredients
First, knead the dough from flour, water, eggs and salt. It should be soft, but not stick to your hands at all. Cover the dough with a napkin and leave it until it ripens.
You can use any meat in the dish: pork, lamb, chicken. It all depends on your preferences. Cut the meat into small pieces and place in a frying pan hot with vegetable oil. Fry, stirring, for 20 minutes.
Transfer the fried meat to a deep saucepan. Pour the resulting fat here.
Wash the potato tubers, remove the peel and cut into cubes.
Place a layer of potatoes on top of the meat. Add some salt.
Then comes a layer of onion, peeled and chopped. Just take half of the onion, the second part will go into the roll.
Grate the carrots on a coarse grater and also place in the pan.
Fry some chopped onion in vegetable oil until light golden brown, cool.
Roll out the soft dough into a thin layer and place the prepared onion on it.
Roll into a tight roll and cut crosswise into 3-4 cm portions.
Pour water into the pan so that it covers the potatoes. Place on top of the strudel. Add salt, pepper, spices. Cover the dish with a lid, place it on the stove and simmer over low heat for 35 -40 minutes.
Meat strudel with potatoes is ready! All that remains is to place the dish into portioned plates, decorate it with herbs and delight your loved ones with delicious food.
Strudel with meat and potatoes in a slow cooker
Place 3 cups of flour in a bowl. Make a hole in it, into which pour a glass of milk, a tablespoon of vegetable oil and one egg. Knead soft dough. Dust with flour, roll it into a thin layer, place the sauteed onion on top and roll the dough into a sausage.
Cut the meat into cubes, fry it in a slow cooker, setting the “Fry” mode for 20 minutes. After the specified time has passed, place the peeled and cut potatoes into the multicooker bowl. Next, add the chopped onion and carrots. Lastly, add the strudel pieces. Salt the dish to taste, add spices at your discretion. Pour 1.5 - 2 glasses of water and cook the meat strudel with potatoes in the “Stew/Stew” mode for 1 hour.
Kefir strudels with potatoes and meat
To prepare strudels, mix a glass of kefir with a teaspoon of soda. Wait 3 -5 minutes for the ingredients to react. Then add salt, egg and enough flour to form a soft, pliable dough. Place minced meat (about 300 grams) fried with chopped onion on a thinly rolled sheet of dough, add salt and ground black pepper to taste. Fill a saucepan or cauldron halfway with peeled and chopped potatoes, place meat strudels on top. Add salt, seasonings (bay leaf, thyme, oregano). Pour cold water and place the dish on low heat. After 40 minutes the strudels are ready.
Strudel with meat and potatoes in the oven
Strudels with meat and potatoes can be cooked in the oven. Yeast is used for the dough, from which the dough is first prepared.
Dissolve 30 grams of fresh yeast in half a glass of warm water, add a tablespoon of sugar and leave the mixture for 15-20 minutes until it starts to foam. Add flour (0.5 -0.7 kg), 50 grams of melted butter, one egg, water to the dough. Knead the yeast dough. Roll it out thinly, brush the surface with melted butter and roll it into a roll. Place the meat fried with onions and carrots on a baking sheet. Then peel the potatoes and cut them into quarters. Next, cut the strudel into small pieces. Salt the dish to your taste, add seasonings, cover with foil and place in the oven for 1 hour. Bake strudel with meat and potatoes at 180 degrees.
I generally adore delicious stewed cabbage, and if it also comes with meat, and potatoes to boot, plus steamed dough rolls instead of bread, it’s a complete dinner!
Want to know how to make strudli? This is not an apple roll, but a completely different recipe, and very original and tasty! Strudli with potatoes, cabbage and meat is a hearty second course.
I always thought that strudel is a sweet roll with a filling, usually apple, crispy, tender, in powdered sugar - the signature dessert of Austrian confectioneries! But an amazing thing turned out: it turns out that strudli, or shtruli, were originally a second course!
There are many recipes for strudel: with meat and cabbage, with potatoes, with chicken. The most correct and satisfying option is pork with potatoes and sauerkraut. I replaced it with fresh one, since the sauerkraut had already been eaten.
400 g pork with light fat;
1 kg of potatoes;
3-5 carrots;
1-2 large onions;
Salt, vegetable oil.
For the struli test:
1 egg;
1 glass of kefir;
4 cups flour;
A pinch of salt and soda.
First, let's prepare the dough.
Strudel dough
There are different dough options for strudel: yeast, dumplings and kefir. I chose kefir dough on the advice of a friend who tried all three options and said that kefir strudel dough is the softest and most delicious.
Sift flour into a bowl, beat in an egg, pour in kefir, add soda to it (kefir will extinguish it), salt and knead the dough so that it is soft, but does not stick to your hands. Place the dough in a warm place for half an hour. 
Cut the meat into pieces and fry in vegetable oil. If you have a cauldron in which you cook pilaf or basma, this is an ideal vessel for preparing shtruli. If not, fry it in a frying pan, and simmer it in a deep non-stick pan. 
Fry the meat for 5 minutes, add the finely chopped onion, mix and fry for another 5 minutes. 
If you fried it in a frying pan, transfer it to a deep saucepan, add a glass of water, and cover with a lid. Next, add ingredients as they arrive. 
Grate the carrots and fry them a little in vegetable oil. 
Add the carrots to the meat and onions, mix and continue to simmer together. 
Meanwhile, chop the cabbage, add it to the mix, and mix. Cover with a lid and let it continue cooking while we peel the potatoes. 
After peeling and cutting the potatoes into cubes, pour them on top of the meat and cabbage. 
Add water so that its level is 1 cm above the potatoes. 
Salt and pepper to taste. No need to stir. In some versions of the strudel recipe, a separate layer of cabbage is made, then the design looks like this:
Meat with onions and carrots;
potato;
cabbage;
dough rolls.
We'll get to them now!
Finely chop the second onion and fry in vegetable oil until soft and golden. 
Divide the dough into 2 parts, roll each part in turn into a rectangle, roll out very thinly - so that the dough is visible through! I didn’t take this into account and rolled it out thick - 3 millimeters, so the rolls turned out thick and similar to dumplings.
Place the fried onions on the dough, trying to keep the oil in the pan. 
Roll the dough into a roll and cut into pieces 2-3 cm wide. 
Place the rolls on top of the potatoes at some distance from each other. 
Cover with a lid and do not open for 30-40 minutes, no matter how curious it may be! Because if you lift the lid, the strudel will turn out edible, but not as tasty as it should be. It’s not for nothing that another name for the strudel recipe sounds like “don’t open the lid.” And if you are really interested in how strudel is prepared, you can cover the pan with a transparent lid. 
Well, a hearty and unusual dish is ready - strudli with meat and potatoes! 
It's no longer a secret what strudels are like. Everyone knows the taste of delicate Austrian apple or homemade fruit strudel, for example, with ice cream or berry topping.
But this time we will prepare a serious strudel, with a savory filling, giving satiety and pleasure at the same time. Strudel with meat, potatoes and cabbage is good served with spicy homemade sauce, adjika or, at worst, ketchup.
We will need the following ingredients for the filling. We prepare it first. I took ready-made mixed homemade minced chicken and beef, it contains a little onion in the composition. You can scroll the meat through a large grinder grill. Also, instead of the yolk, I used a whole egg, shaking it and dividing it in half - for dough and for lubrication.
First, prepare the filling so that it has time to cool. Lightly fry the onions in vegetable oil, you can add a clove of garlic. Then add minced meat. Stirring and breaking up lumps, fry until white.
Salt and add your favorite spices. I have black and red peppers.
Cut the potatoes into the smallest strips or cubes. Add to the minced meat. Stirring, fry for three to five minutes, depending on its variety.
Next add finely shredded cabbage and carrots. Add salt to taste and fry a little. If it is too dry, then pour in 50-100 ml of water and simmer under the lid over low heat until the cabbage softens and the liquid has completely evaporated.
It is necessary to achieve complete readiness of the filling, but at the same time, each piece should be felt and not fall apart.
Add greens to the finished filling if desired. Transfer the filling to a plate to cool faster.
Beat the egg and divide in half. Mix one half of the egg for the dough with warm water, salt and vegetable oil. Leave the second part of the egg for lubrication.
Sift the flour and knead into a soft dough. Knead the dough on the table, being careful not to overdo it with flour. Its quantity is relative; if the dough is too soft, you can add a little more flour.
You will get this little dough ball with a very pleasant consistency. The dough is docile and does not stick to your hands at all. You can make 2 strudels from it. Cover the dough with a towel and let rest for 15 minutes.
Then divide the dough into 2 parts. Roll out one part with a rolling pin until thin, and then stretch it a little. Although the dough stretches beautifully, I was afraid to make it even thinner, it is already transparent. Our filling is wet, and I was afraid that the strudel would burst during baking.
Spread the filling over the surface of the dough. Again, you can add more, but moderation is needed in everything. Fearing that the dough inside would not be baked or would not have time to dry, I decided that this amount would be enough.
Roll up the roll, tucking the edges of the dough inward on the sides. Transfer the roll to a baking sheet. Do the same with the second part of the dough and filling.
I decided to cut one strudel and see which option I liked better. Brush the strudels with the second half of the egg and bake. My oven is without a temperature indicator, at about 170 degrees we bake until golden brown. It took me 45 minutes. After 15 minutes, remove the strudels and brush with melted butter and continue baking. Then take it out again and grease it with oil.
When the strudels are ready, brush them one last time with butter and leave to rest. The oil is absorbed and makes the dough tender and crumbly.
Cut the still warm strudels with meat, potatoes and cabbage into portions and serve with homemade adjika or other sauce to your taste. Surprisingly, the dough came out just right, loose, crispy and soft at the same time. It was for strudel that I prepared it for the first time, but in general, I really love making meat pies and samsa using this kind of dough.
I liked the uncut version best, but both are very tasty. Enjoy!
