Strule (with fish, meat)

Category: Culinary recipes

Kitchen: german

Ingredients
dough on the struts themselves:
1) dumplings: olive oil, sunflower oil	3 tbsp. l.
Warm water	0.5 tbsp. (125 ml.)
Egg	1 PC.
Flour	2.5 tbsp. - about 300 gr.
Salt	0.5 tsp
2) dough on kefir (see here: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=397364.0)
3) yeast dough (see here: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=397354.0)
and:
meat, minced meat, fish	0.5KG
potatoes	0.5 kg - 4 medium
carrot	1 small
can you sauerkraut more	handful
garlic, salt, spices, cheese	taste
sunflower oil for frying

Cooking method

Strudl is an established name for German cut rolls with various fillings .. In the dialect of Russian Germans they sound like \ "strudel \", my grandmother and grandma German women called them Strudel, in Germany they are called that way, including in menu of cafes and restaurants. The Germans also call such delicacies "Schmankerl" - relish!
Structures are prepared in so many different variations, with all sorts of fillings - whatever your heart desires without listing them all.
However, most often the Germans of Germany and the Germans-immigrants, like my relatives, cook mainly with meat, which is either fried in pieces, if it is a bird, then most often chicken legs, or the minced meat is put into the struels themselves, and stewed potatoes with cabbage are served with them , or mashed potatoes + fried / stewed cabbage. Structures are also served with fish ...
The most important thing is that this is a very satisfying dish, it is prepared without much effort, and if it remains for tomorrow, it only gets tastier!
So, knead the dough: break an egg into a bowl, add salt, beat slightly, pour in water, olive oil, stir, add half the flour. Pour the second part of the flour on the table and put the kneaded dough on it to knead an even elastic "kolobok". Leave to lie down.
Cooking meat: cut meat, fish into small pieces, or if these are legs, then fry them whole. Then add some water and simmer until half cooked.
In the meantime, we divide the dough into 2-3 parts and roll it into thin layers, the thinner, the tastier, grease with a choice of olive, sunflower, melted butter, sour cream, mayonnaise (this is necessary so that when folding the dough does not stick together, and when cooking is calm boiled). You can sprinkle it on top with grated cheese, garlic ... (TO TASTE).
Roll the layer into a roll and cut into pieces 2-3 cm wide. Or, by rolling the dough into a circle, cut it further into triangles and roll it from the wide to the narrow part - you will get the roll-ups.
Then cut the potatoes into large slices, cubes. Grate carrots, or cut into cubes, strips. Cut the onion into half rings.
If there is water in the meat, then drain it into a separate container. Fry the meat with onions, carrots. Then put the potatoes on top, salt, season. We put the struts on top in one layer, fill everything with water (you can use the one that was left of the meat) so that the potatoes are covered, and the water only touches the struts ..
As soon as it boils, we make an ocon, simmer the stove for a minimum until the potatoes and dough are ready.
Guten Appetit! (:

Note

My husband and I do not eat meat at all, we only eat fish. Therefore, they struck me with a fish (salmon). I knead the dough more and make it with several fillings at once and freeze it. In the presented photos, some of the struts are greased with sunflower oil, sprinkled with cheese and garlic.
Others are also oiled, sprinkled with cheese, garlic, and ground frozen crab sticks (my husband really liked this filling option)

- I cooked these struts separately in a double boiler

, and the next day in a frying pan

... Served struuli with fried fish with onions.

Rada-dms

Good recipe! It's a good idea to freeze! True, I do it on yeast dough, which is probably why I didn't get the idea to freeze! I'll try on kefir! Interesting toppings !! Thank you !

AnaMost

Thank you
And I also froze the yeast - nothing, I did not notice the difference in taste and appearance .. the same plump turned out - like fresh ones (((:

Irina Sht.

Class! I will definitely cook it. My grandmother cooked something similar, called strudels. Only her struts were without filling, just dough greased with ghee and she always cooked with potatoes and rabbit meat. Taste of childhood)
I liked the idea of filling and freezing very much. Well this is a wand - a lifesaver. When there are frozen struul, then one or two and the dish is ready.

AnaMost

Yes, my grannies and my mother also grease with butter .. And I just experimentally found out that if you sprinkle cheese with garlic, and even sour cream - the strules are tastier, juicier and more aromatic!

Loksa

: bravo: I didn't know they were called that! -Thank you! We make dumplings or kefir dumplings - the filling is finely chopped onions, we twist the roll and cut it just like you. Chunks of meat-duck, stewed in a large frying pan - then struts are placed there and brought to readiness! delicious!

AnaMost

Eat for Health!
We just haven't eaten meat for a couple of years ... But sometimes we do it with fish ..
Pasta souls are simple, we adore all kinds of flour products.
Our favorites are on the usual "dumplings dough" with spread: garlic, cheese and sour cream. And + potatoes with cabbage

brendabaker

AnaMost,
Birthday hearts see this recipe
Straight from childhood breathed
I also make Strudels, most often from dumplings, with finely chopped onions.
These I cooked in a multicooker Redmond 02, for a steam.