4 c. flour 1 egg, beaten until frothy 1 tsp. salt 1 1/4 c. warm water fried chicken or cubed beef 2 potatoes cut into chunks 1-2 T. shortening
Make a medium dough and knead well. Pat the dough into a ball and cover in a bowl for one hour. Divide the dough into two portions. Roll each ball into a thin circle and spread with softened shortening. Let dough rest for 15 to 20 minutes.
Place a dish towel on the kitchen table and place the dough on the dish towel. Stretch the dough until paper thin. Roll up by lifting one side of the towel. (It will look like a rope)
Put chicken or cubed beef, a potato or two and 1 or 2 tablespoons shortening in a large, heavy skillet. Add enough boiling water to the pan so that it shows between the meat and potatoes. Place the strudle, which has been cut into about 3 inch pieces, over the chicken (beef) and potatoes. Cover with a light lid and gently cook for about 30 minutes. Do not uncover while cooking.