John Myers
Strudel in Beef Broth
The perfect strudel in beef broth recipe with a picture and simple step-by-step instructions.
For the dough:
- 250 g Flour
- 1 pinch Salt
- 1 tbsp Oil
- 2 Egg yolk
- 100 ml Lukewarm water
For the filling:
- 500 g Fresh tartare
- 100 g Cream cheese or quark
- 2 Egg Whites
- 1 chopped Onion
- 5 tbsp Gluten-free breadcrumbs
- 0,5 bunch Finely chopped parsley
- Salt
- Pepper from the grinder
- Sweet paprika
Broth:
- 1,5 liter Homemade beef broth
- 0,5 bunch Finely chopped parsley
Dough:
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Make a dough out of the ingredients for the dough, wrap it in foil and just let it rest for half an hour.
Filling:
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While the dough is resting, make the filling with the other ingredients. Put everything in a bowl and mix well, season with salt, pepper and paprika, if you like add garlic and chili.
Wrap strudel:
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Now roll out the dough on a floured surface, spread the filling on it, roll up the dough and brush with oil. Now the strudel is wrapped in foil and the whole thing is put in the oven at 180 degrees for a good 50 to 60 minutes (oven not preheated).
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Meanwhile, heat the broth and add the chopped parsley.
Serving:
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Pour the broth onto preheated plates and place 2 slices of the strudel into the broth….sprinkle with some fresh parsley.
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