Classic meat strudel

Ingredients for 6 servings:

• 50 g onion(s), red
• 50 g carrot(s)
• 50 g leek
• 1 tsp butter
• 100 g minced beef
• 2 tsp paprika powder, sweet
• 1 pinch(s) caraway, ground
• 1 egg(s)
• 2 tbsp breadcrumbs
• 1 piece(s) puff pastry, approx. 10 x 30 cm
• 1 egg yolk, beaten, for brushing
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy and special soup garnish for clear soups

Peel, trim, and finely chop the onion, carrot, and leek (you can use a food processor if you like). Melt the butter in a pan and sauté the vegetables until translucent. Remove the pan from the heat and let it cool slightly. Stir in the minced meat. Add the paprika, caraway seeds, egg, and breadcrumbs and mix well, or knead if necessary. Season the meat mixture generously with salt and pepper. Roll out the puff pastry. Place the meat filling on top in a 3-4 cm thick roll, roll up the dough, and place it on a baking sheet lined with baking paper. Brush with the egg yolk. Bake the strudel at 220°C (top/bottom heat) on the middle rack for 12-15 minutes until golden brown. Cut the finished strudel into very thin slices and serve with soup. The strudel is ideal for freezing, so it’s worth making double the batch. The strudel can also be prepared the day before.