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Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)

Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)

Category: Meat dishes
Kitchen: german
Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)

Ingredients

For the test:
Flour 300 g
Milk 150 ml
Egg (I have two quails) 1 PC. small
Refined vegetable oil 1 tbsp. l.
Dry yeast 1 tsp
Sugar 1 tsp
Salt in the dough 1/3 tsp
For pork with vegetables:
Fatter pork or beef (chicken) 300-400 g
Bulb onions 1 large onion
Carrot 1 PC. medium size
Potatoes for cooking 5-6 medium
Sour cabbage 1.5 cups
Meat or chicken broth 0,5 l
Dry garlic, salt, ground pepper, bay leaf, allspice. taste
Sugar taste

Cooking method

  • - Knead the dough one hour before cooking and leave to rise in a warm place.
  • Prepare the rest of the food.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • - In a wide saucepan (I cooked in Shteba on the "Frying" mode), fry the chopped pork, onions until golden brown and carrots. (10 minutes). Add spices, salt and pepper.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • - Add sauerkraut, mix and set the "Porridge" mode, pressure 0.7, time 5 minutes.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • - While the cabbage is stewing, we will cook strudel.
  • Half the test need to be rolled into a rectangular layer 0.3 -0.4 cm thick. Then grease with soft butter (I have a mixture of melted and vegetable), sprinkle with finely chopped dill (herbs). Roll tightly and pinch around the edge.
  • If you are cooking in a simple, wide saucepan, you may be able to fit the whole dough rolls.
  • - Grease the roll outside with butter, cut into pieces of 1.5-2 cm. Leave for proofing under the foil.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • - Cut the potatoes into large cubes, add salt, pour into a saucepan, pour in the meat broth. The broth should practically cover the potatoes, but not exceed their level.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • - Next, take a bowl of vegetable oil. Each roll is dipped in oil and "bathed" in oil from all sides.
  • Then put the prepared strules on top in a single layer, not tightly, given that during the preparation process, products from yeast dough increase in size.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • - We expose the program "Porridge" in the Shteba, pressure - 0.3, time - 15-20 minutes, depending on the "oakiness"
  • potatoes.
  • If cooking in a regular saucepan, cover and simmer over the lowest heat until the potatoes are tender (about 30 minutes).
  • These are the lush rolls turned out.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • Then the rolls must be removed from the pan, carefully separating, using a knife if they are a little stuck together. Put on a plate, sprinkle with oil to keep it dry and cover to keep warm.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • - Mix the rest of the contents of our saucepan and serve with rolls. I kept some of the pieces of meat intact, and divided some of them with a fork into small pieces.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
  • The second half of the dough made a very tasty cake.
  • - I mixed dill into the dough, formed a cake, sprinkled with olive oil infused with herbs (I insist myself), sprinkled with Adyghe salt, drowned halves of olives in the dough and added grated Parmesan cheese and sweet dried paprika on top, a mixture of Provencal herbs, gave the cake time to come up in a Princess pizza oven on a non-stick mat and baked until tender.
  • Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)

The dish is designed for

4 servings

Note

I tried to make the dish more dietary, so I took the pork tenderloin. It turned out very well.

But! In order to fully enjoy the German taste, for this recipe, it is better to choose meat fatter. To make it completely authentic, then use meat bacon, or fry meat plus bacon in along with onions and carrots.Lard is very often present in German recipes of this kind, especially when mixed with cabbage.

By the same principle, you can cook chicken in pieces, having previously fried it, like pork or beef.
Rolls with one dill turn out to be freshish, so you can add fried and peppered onions to the filling, and fried mushrooms with onions are even tastier. If you limit yourself to dill, then you can mix it with garlic and salt a little.

I got 4 full servings. The next day, potatoes with meat, infused with cabbage, were even tastier. Well, this, apparently, manifested the effect of our daily cabbage soup!
In a larger and wider saucepan, increase the amount of food and try to fit all the dough into rolls.

The rolls can be eaten dipped in a sauce made from fermented milk products.

Mikhaska
Glad! How delicious it is! There are simply no words! I made rolls with fried onions, as you have in one of the options. But, satisfying to horror. The scary thing is that you can't come off the plate! This should only be prepared after a hunger strike in order to reward yourself for long malnutrition!
Thanks for the beauty!
Chuchundrus
Rada-dms, well, Oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo. Thank you for reminding
posetitell
Thank you very much for the recipe, it's gorgeous
Is it possible to add water to the dough instead of milk (I can't milk) or will the dough turn out badly?
Kara
Needlewoman From simple products such a masterpiece navayala I took it to bookmarks
Elena Tim
Oh, how cool and unusual! Bravo, Olka!
Tell me, do you think these rolls will cook in an ordinary saucepan? Is there enough temperature?
Although there probably will also help steam, right? After all, manti with yeast dough also does nothing, everything works out great!
In short, I talked to myself, figured out on the spot, and calmed down!
Thanks for attention!
Lipchanka
An interesting recipe And how beautifully everything is served. Already dragged it into my notebook.
Rada-dms
Quote: Elena Tim

Oh, how cool and unusual! Bravo, Olka!
Tell me, do you think these rolls will cook in an ordinary saucepan? Is there enough temperature?
Although there probably will also help steam, right? After all, manti with yeast dough also does nothing, everything works out great!
In short, I talked to myself, figured out on the spot, and calmed down!
Thanks for attention!

In short,
I made an advertisement for the recipe, and explained everything to myself! You are good Lenka! And thank you very much for that !!!

Initially, in the pan, all similar recipes that I found were suggested to be made. Only I would note that it is needed with a thick bottom or with a non-stick one, so that everything in the pan is fried and unnecessary dishes do not get dirty.

I put it up for Shteba, I wanted to experiment, I have it recently, so I'm trying.
And as for the amount of broth, I think we need to increase it a little, if the lid is not sealed, but not much. And stew the meat for a longer time with cabbage, almost until it is required.
What am I teaching you - you yourself with a test for you !!!!
Rada-dms
Quote: Lipchanka

An interesting recipe And how beautifully everything is served. Already dragged it into my notebook.
Thank you!!! I hope you cook sometime and drop by again to let you know how you enjoyed this dish?

Delivery is our everything! First, we will catch our eyes, then we study the recipe, and only then we imagine how it will delight friends and loved ones on our table!

!
Rada-dms
Quote: posetitell

Thank you very much for the recipe, it's gorgeous
Is it possible to add water to the dough instead of milk (I can't milk) or will the dough turn out badly?

Praised !!! Thank you!! I tried very hard to make the recipe universal!

If you can use the serum, then it seems to me that the test will only benefit. If not, do it on water, because simple strudels are made on non-yeast dough on water. The stuffing for strudel is sharper, compose more interesting, and everything will be OK!
Rada-dms
Quote: mikhaska

Glad! How delicious it is! There are simply no words! I made rolls with fried onions, as you have in one of the options. But, satisfying to horror. The scary thing is that you can't come off the plate!
Thanks for the beauty!

I tried as best I could to make it more dietary, but I came to the conclusion that such a dish should be made tasty, fatty to eat once, and it was enough for a couple of months !!!!
Thank you, my dear, for supporting all our good girls and me so much, including!

ABOUT! She also praised herself! This means that your support also raises self-esteem !!


posetitell
Quote: Rada-dms

If not, do it on water, because simple strudels are made on non-yeast dough on water. The stuffing for strudel is sharper, compose more interesting, and everything will be OK!

Thanks for the answer. I'll do it on the water, though the filling is not sharper, but I will think it over in a more interesting way (oh, my fantasies have climbed, I must write it down). Then I will write - how it turned out (I dream of doing it right tomorrow, I can't stand it !!!)
Mikhaska
Quote: Rada-dms
you support all our good girls and me, including!
You are lovely, my dear !!
Rada-dms
posetitellso that the strudels do not dry out, you immediately sprinkle them with oil under the lid. I will wait!
Rada-dms
Kara, Ira !!
Thank you for taking it into the bookmarks, this recipe is not done as long as I wrote here. The main thing is that tasty meat is available!
And I also have a good helper in cooking and eating, helps as a person directly interested in the result!
And the recipe is prefabricated, from the Germans and the "Russian" Germans! I just cooked with my little nuances.
anel
Rada-dms, wonderful, highly artistic (pronounced) prepared recipe
I love stewed sauerkraut very much, and if I also add strudel ...
Kara
That's just your "nuances" and make a masterpiece from a simple recipe !!! And these, interested, they are
Tumanchik
Well wow rose garden! Olga is a whole greenhouse! They look very tempting! Well done! Talent !!!
posetitell
I got up early in the morning and cooked this wonderful dish. My nuances - I can't do much, so I have to dodge: I made the dough warm in water - it turned out great (thanks again to the owner of the recipe for a hint). She took low-fat pork meat (well, nizzyayaya to me, but zhaaal), beat off the pieces, having previously cut it on both sides. I still fried the meat (my gastroenterologist shouldn't know, don't give me up, I think if you don't fry it at all, it won't be so good) on heated pork fat with carrots, rosemary and thyme (all fresh), then stewed it with chopped honey dried apricots Turkish, cranberries, a spoonful of sugar (I can't have onions, cabbage, all kinds of hot spices too). And everything else is prescription. In the morning, they arranged a belly party. Wow ... I wish everyone goodies for the whole day.
Rada-dms
Nikka, the recipe received an amazing development, thanks to you! I also wanted to do this, and I would also add an apple sweet and sour! Thank you for sharing your results and experiences!
Well, a balm for the soul that strudels are water-based. This expands the scope of this recipe for virtually everyone !!
Here we are pleased, we are so pleased! Thank you!!!!
posetitell
Quote: Rada-dms

and I would also add an apple sweet and sour!

Thank you for the original idea. And about the apple - yeah, that's an idea, next. just put it.
barska
Steamed steamed meat cooked is mega delicious!
Rada-dms
barska, Nina! Thank you!!!
barska
Delicious!!! Delicious!!!!!!!!
Rada-dms
barska, I now ask you in PM, as an expert!
lettohka ttt
I love strudli !! Olga thanks for the recipe and the idea of ​​making rolls, usually made with fried onions, I will definitely try the recipe !!! The photo is just a dump of the head :-) :-) :-)
Rada-dms
lettohka ttt, thanks for looking at my (german) strudles! And in general, for always positive and warm reviews!
The filling needs to be seasoned with something, supplemented with greens!
IvaNova
I am not saying thank you, but thank you! : rose: I think that the dish deserves a place on the winter festive table.
I had to make some adjustments to the recipe. Firstly, my Miracle does not tolerate heat-treated sauerkraut. So she leaves the house straight and eats only chips on the street. Therefore, I replaced the sauerkraut with fresh one. Shabby on the grater of the combine, by the end of cooking it became completely invisible, but gave the meat a very interesting note. Secondly, I decided not to dip strudels in butter - the pig is not lean anyway, there is no need to add calories. The dough was kneaded in a bread maker, and it rose there under the lid. She quickly butchered it, let it rise a little under the towel and sent it to the pan.I dare to report that I have never tried such delicious "rolls" as these steamed strudels. Kneading half the dough. In a wide, thick-walled non-stick saucepan, everything fits perfectly and steamed. A minimum of spices (I used only bay leaves and a couple of allspice peas) revealed the taste of meat and a vegetable pillow, without "clogging" it.
Thank you!
Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
Rada-dms
IvaNova, Irisha! Thank you for the recipe! And the additions are great! I am very, very glad that the recipe pleased me, not in vain, so I tried! she herself has forgotten something about them, and in fact, indeed, even some guests can be surprised! I didn't think about this recipe in this vein, but in vain !!! Thank you very much for your feedback !!!
Rada-dms
Quote: lettohka ttt

I love strudli !! Olga thanks for the recipe and the idea of ​​making rolls, usually made with fried onions, I will definitely try the recipe !!! The photo is just a dump of the head :-) :-) :-)
Hopefully we'll cook together soon !!
Anatolyevna
Rada-dms, Hachu such! Cook and feed me! Delicious things!
Rada-dms
Anatolyevna, here you pass the certification, and I will prepare for you!
And here's another look, what the tmen has, oddly enough, but the recipes overlap!


Chinese steamed buns with onion and hot pepper (Rada-dms)

Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)
Grifanya
: girl_romashka: And it is also very tasty at the end when you are ready to put it in the oven for 5 minutes so that it turns brown and then for 2 days they do not creep
Lerele
Rada-dms,

Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut)


Added Sunday 10 Jul 2016 01:24 PM

I did it in my cousin, first with a spatula, then pulled it out.
Only the steam in it is not good enough, most of the holes are on the lid. It took a long time and added water.
Rada-dms
Quote: Grifanya

: girl_romashka: And it is also very tasty at the end when you are ready to put it in the oven for 5 minutes so that it turns brown and then for 2 days they do not creep
It's a good idea to brown it! And on the second day, they never creep out, maybe because they are steamed on top ?! We eat them like bread, even cut them into slices.


Added Wednesday 13 Jul 2016 8:51 PM

Lerele, wow, how delicious they turned out! Did you make yeast or on unleavened dough ?! Thing!
Something I haven't done for a long time! Well, how did Kuzka manage, better than in the cartoon, is it worth doing in it?
Lerele
Rada-dms, yeast. But it tastes better for me with dumplings. These are exactly like the rolls were, and not like dumplings.
In my cousin I will not do more, there are large holes in the lid, steam is not collected, or rather it is there, but everything was cooked for a long time.
So the next time in the cartoon.
Rada-dms
Lerele, I also make dumplings more often! And I love the same! Thanks for the cooking experience in Kuzka, I thought so. I wonder if the lid is covered with foil, will it overheat?

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