German-Style Strudels
Description
It pairs perfectly with tea and coffee. A very tasty, hearty, interesting dish. The buns steamed become fluffy, soft and delicate, in a wonderful sauce with meat and vegetables. A truly homestyle dish. Can be served with tea or coffee.
Instructions
- 1
Step 1
Wash the pork, cut it into small pieces, and place it in a skillet.
- 2
Step 2
Pour in sunflower oil and lightly fry the meat.
- 3
Step 3
Add sliced onion and carrot to the meat. Pour a glass of water and simmer the meat almost until done, covered. You can add a little salt.
- 4
Step 4
Peel the potatoes, wash them, cut into cubes. Add them to the pan with the pork, onion, and carrots. Cover again with the lid and simmer for another 10 minutes.
- 5
Step 5
Squeeze the sauerkraut out of the brine, place it in a separate pot, cover with water and simmer for 10–15 minutes so it isn’t too tough. Then drain the water and add the cabbage to the skillet with the vegetables and meat. Set it aside for now.
- 6
Step 6
Work with the dough. Pour warm water into a bowl, add yeast, salt, sugar and sunflower oil.
- 7
Step 7
Add the sifted flour.
- 8
Step 8
Knead a soft, non‑sticky dough.
- 9
Step 9
Place the dough in a warm place for an hour until it increases in volume.
- 10
Step 10
After that, remove the dough from the bowl, knead it, and roll it out into a thin sheet. Brush it with sunflower oil.
- 11
Step 11
Roll the sheet of dough into a tight log and cut into pieces 2–2.5 cm wide.
- 12
Step 12
Press each piece with a stick, first along the rib.
- 13
Step 13
Then crosswise.
- 14
Step 14
Place the strudels in the pan with meat and vegetables. Pour a glass of water. Cover with a lid, bring to a boil, then reduce the heat.
- 15
Step 15
Cook the strudels for 20 minutes, then turn off the heat, but do not open the lid for another 5 minutes.
- 16
Step 16
Serve the strudels with meat and vegetables.