in Austria

Ruster bean strudel

updated

Spread the love

Ingredients for 4 servings:

  • 1 cup semolina
  • 2 cups water
  • 2 bread rolls, soaked in milk
  • 1 can white beans
  • 1 cup sour cream
  • 1 tbsp oil
  • 1 pack of strudel sheets
  • salt and pepper
  • marjoram
  • Fat, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a pan, add the semolina, toast it for a bit, and then add 2 cups of water. Stir until the water has evaporated and the semolina is nice and soft. Season with salt, pepper, and marjoram. Place the strudel leaves on top and cover with the strained beans. Spread the semolina over the beans, then top with the bread rolls soaked in milk and squeezed out the excess water. Whisk the sour cream thoroughly and spread it evenly over the strudel. Roll up the bean strudel and place it in a greased frying pan. Bake at 200°C for about 25 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Prawns à la port

Coronation Chicken