Strudel with potatoes is a hearty German dish. Strudels with potatoes and meat. Strudel with potatoes - a hearty German dish Strudel with meat and potatoes

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.

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!

A hefty strudel made from brittle puff pastry with a savory filling can become a complete meal, fill you to the full and give you energy for a long time. To speed up the process, I advise you to use ready-made semi-finished dough, the neutral taste of which is combined with different fillings, including potato and meat. A few favorite spices will enrich the baked goods, and for juiciness and delicate aroma it is important not to forget about the layer of butter.

So, let's prepare a delicious strudel with meat and potatoes...

Thaw the dough roll in advance and prepare the rest of the ingredients.

Boil the potatoes, mash until smooth and season to taste. Cool before applying to dough.

Fry diced onions in hot vegetable oil.

Add minced meat, generously salt and pepper, stir and evaporate the resulting liquid. Cool.

For convenience, divide the puff pastry (450 g) in half (the output is two strudels with meat and potatoes). Roll out as thin as possible on a floured towel - stretch out into a rectangle. Coat with soft butter around the entire perimeter.

Distribute cold mashed potatoes, scatter thyme leaves or other herbs.

Add minced meat fried with onions, as well as juicy greens.

Roll lengthwise into a tight roll.

Carefully transfer to a baking sheet with parchment, brush with the yolk shaken with milk. Bake for about 60 minutes at 170 degrees. Brush the strudel with the milk-egg mixture a couple of times.

Before serving, cool the golden strudel with meat and potatoes slightly and cut into portions.

Bon appetit!

There are a lot of strudel recipes. All of them have different fillings: from sweet to minced meat filling or just with onions. Strudel is a landmark of German cuisine.

And I suggest making strudels with potatoes and meat. Of course, there is almost nothing German in them, but the end result is a hearty and tasty lunch - it will certainly please everyone you invite to the table. As you already understand, you and I will not get quite ordinary strudels: we will not bake them, but stew them in a cauldron along with potatoes and meat.

Products:

For the test:

To make the dough, first combine water and oil. Add sugar, salt, soda.

Add flour and yeast into the resulting liquid. Knead the dough until it comes away from your hands.

Place the finished dough closer to the heat - for example, to a radiator. After 15-20 minutes it will rise and will need to be mixed a little more. Again, remove the dough to a warm place, and when it rises again, knead.

Peel and chop the onion. Peel the carrots with a vegetable peeler and grate them.

Cut the meat into medium cubes.

In a large cauldron, fry carrots and onions in vegetable oil until golden brown.

Add chopped meat to the cauldron. Salt everything, add spices and fry for about 15 minutes.

Chop the cabbage. Peel the potatoes, wash them and cut them into medium cubes.

Try to roll out the dough into a regular rectangle with a thickness of no more than one centimeter.

Grease the entire surface of the dough with vegetable oil.

Roll the greased dough into a roll and cut it into pieces about three centimeters wide each.

Pour water into the cauldron with the fried meat so that the floor of the cauldron is filled. When the water boils, add the chopped cabbage. Simmer for 10 minutes.

Place chopped potatoes in a cauldron.

And immediately place the sliced ​​roll pieces on top.

Simmer for 25-30 minutes.

Serve the finished strudels with potatoes and meat on a plate and garnish with curly leaves of fresh parsley.

Want to know how to make strudli?

This is not an apple roll, but a completely different recipe, and very original and tasty!

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!

German cuisine is known for a hearty and very appetizing dish called strudli, which turned out to be not at all sweet dough rolls cooked in a cauldron with pork, sauerkraut and potatoes. An appetizing combination, isn't it? 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!

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 was already eaten :)

Ingredients for strudel with meat, potatoes and cabbage:

• 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.

How to cook strudel with meat and potatoes:

First, let's prepare the dough.

Strudel dough

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.

• meat with onions and carrots;
• potato;
• cabbage;
• dough rolls.

We'll get to them now!

Place the fried onions on the dough, trying to keep the oil in the pan.

Honestly, my impressions are that the rolls turned out like dumplings, and there were too many of them, half a portion of dough would have been enough. But, most likely, they turned out so dense because I didn’t roll out the dough thin enough.

But my parents liked it, they said that the dish was original, just like in a restaurant!

So try the strudli for yourself and decide how you like it

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!

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.

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;
• 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.

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Many people know such an amazing culinary creation as strudel. This dish of Austrian-German cuisine is usually made with a sweet filling of apples, pears or cherries and rolled into a roll. But there is another interesting option for preparing this dish - strudel with potatoes. This very filling and flavorful dish can be a complete lunch or dinner. Also, due to its convenient shape, you can take it with you to school, work, on a picnic, or enjoy its amazing taste on the road. And in combination with meat or cabbage, this dish will acquire an even more pronounced flavor palette.

Let's look at step by step and with photos how to prepare strudels with potatoes.

Simple potato strudel recipe

A dish with a minimum of ingredients and a quick potato filling.

You will need:

• Wheat flour – 1.25 cups;
• 4 potatoes;
• One egg;
• Yolk – 1 piece;
• Water - a third of a glass;
• A small spoon of mayonnaise;
• A bunch of dill;
• Salt - to taste.

Step-by-step cooking scheme:

1. Wash the potatoes, peel them, put them in a saucepan with water, add salt and boil;
2. For the dough, take sifted flour and add a little salt so that the dish does not turn out bland;
3. Drive the egg here and add warm water (preferably boiled);
4. We knead the dough ourselves until the mixture sticks to our hands, cover the dough with a towel to prevent it from airing, and leave for 20 minutes;
5. Place the boiled potatoes in a deep bowl and sprinkle finely chopped fresh dill on top, add mayonnaise;
6. Mash the potatoes, turning them into puree;
7. Roll out the dough into a rectangular plate and place the potato mixture on it, leaving a small space around the edges;
8. We pick up each free edge inward and roll the entire layer into a “sausage”;
9. Place the preparation on a baking sheet with baking paper, coat the strudel with potatoes with whipped yolk using a pastry brush and place in a preheated oven at 180 degrees. The baking process lasts half an hour;
10. The finished masterpiece is cooled and served in portions.

Strudel with potatoes and cabbage is made in a similar way.

1. You need to take 300 g of fresh cabbage, finely chop it and fry in a frying pan until soft, adding your favorite spices.
2. You can also add half a cup of tomato paste and simmer the cabbage for another 20 minutes, closing the lid.
3. At the stage of rolling into a roll, you need to put it on the dough along with the onion and potato filling.

Otherwise, the cooking scheme is completely identical to this recipe.

Strudel with potatoes and champignons

A more “advanced” recipe for a famous dish.

You need:

For the dough:

• Wheat flour – 150 g;
• One chicken egg;
• Vegetable oil (refined) – 30 ml;
• Cool water – 50 ml;
• A pinch of salt.

• Potato tubers – 600 g;
• One large onion;
• Two medium garlic cloves;
• Fresh champignons – 300 g;
• 3 large spoons of butter and refined vegetable oil;
• Hard cheese – 150 g;
• Cream with 12% fat content – ​​100 ml;
• Fresh parsley - a small bunch;
• Ground nutmeg - a quarter of a small spoon;
• Salt and pepper - to taste.

Step-by-step cooking instructions:

1. Break the egg into a small bowl, beat until smooth, add some water and vegetable oil, mix thoroughly again;
2. Sift the flour into a medium-sized container. This is necessary to make a soft, regular dough;
3. We form a small “well” in the flour mound, pour the egg mixture into it and add salt. Knead the dough from this mass until it becomes elastic and smooth and does not stick to your hands. Create a dough ball, place it on a surface lightly sprinkled with flour, and cover it with a bowl so that it “rests”;
4. Cut the washed and peeled potato tubers into large pieces and boil;
5. Wash the champignons thoroughly, chop them coarsely, put them in a small saucepan, add water, add salt and cook for half an hour, then cool;
6. Chop the onion into small cubes and place in a separate plate;
7. Three cheese on a grater with small holes, finely chop the garlic;
8. Melt 2 large tablespoons of butter in a frying pan, place the onion here and simmer until soft, then add the garlic and simmer everything together for a couple more minutes;
9. Pour in the cream, add nutmeg, pepper to taste, mix the mixture thoroughly and bring it to a boil, then try the filling. If necessary, you can add a little more salt;
10. Add 2/3 of the cheese shavings, stir and wait until it starts to melt and the mixture thickens;
11. Add the boiled mushrooms and cook for a couple more minutes;
12. Separately, fry the previously boiled potatoes until golden brown, then combine with the mushroom mixture, mix thoroughly until smooth and cool. At this point the amazing tasty filling is ready;
13. Wash and chop the parsley;
14. Roll out the dough and place the filling on it, as in the previous recipe, sprinkling it on top with chopped herbs and the rest of the cheese shavings;
15. Roll up in the same way as in the first cooking instructions. To prevent Strudel from “creeping” during baking, you can additionally coat the seams with melted butter;
16. Place the dough on a baking sheet, greased with the remaining melted butter, seam side down and bake for 40 minutes at 180 degrees. After this, our potato strudel can be served chilled.

This dish is not quite the usual strudel, where the dough and filling are rolled into a roll. It looks different, but is not inferior in taste and aroma to the original potato counterpart, prepared at home.

You will need for the test:

• Half a kilo of flour;
• Sugar – 100 g;
• Dry yeast – 110 g;
• Warm boiled water – 300 ml;
• Salt - to taste;
• Soda - half a teaspoon;
• Vegetable oil – 4 large spoons.

• Pork – 400 g;
• 9 potatoes;
• White cabbage – 170 g;
• 2 carrots;
• Onion;
• One and a half liters of water.

Cooking step by step:

1. Pour salt, soda, sugar and butter into the water and dissolve, stirring well;
2. Add flour and yeast, knead the dough, wrap it in film and place in a warm place until it doubles in size;
3. After an hour, take out the dough, knead it a little and leave for a while;
4. Cut the washed meat into 2 cm cubes;
5. Rub the washed carrots;
6. Chop the onion and fry in a frying pan with vegetable oil until translucent and add carrots here and continue frying;
7. In a separate cauldron, fry the meat in oil for about 8 minutes, then add the carrot-onion mixture to it, add salt, add pepper and mix everything;
8. Fill the contents of the cauldron with cold water, bring to a boil, cover with a lid and simmer for 20 minutes over low heat;
9. Finely chop the cabbage, peel the potatoes and cut into the same cubes as the meat;
10. Roll out the dough into a rectangular plate, coat with vegetable oil and roll into a sausage;
11. Place the ingredients from step No. 9 into the cauldron and add more water so that the ingredients are completely covered;
12. Divide the dough roll into pieces approximately 4 cm wide and place in the cauldron on top of the remaining ingredients;
13. Simmer the strudel with meat and potatoes under a closed lid for 40 minutes;
14. Serve garnished with fresh herbs.

Video: Recipe for strudels with chicken and potatoes