German Kraut Strudel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 pounds of lean burger
2 quarts of sauerkraut, not drained
1 large onion, peeled and diced
1 dozen eggs
5 pounds flour
salt & pepper
wax paper
newspaper or silicon mat to roll dough out on
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Directions: |
Directions:Meat Filling
Place raw meat, onion and kraut into greased dutch oven; add water to bring the total liquid just above the meat and kraut mixture to facilitate boiling. Bring mixture to a boil then turn down and simmer for 2 hours. Add salt and pepper to taste.
Strudel Dough
In the center of a large greased bowl place 3c flour; make a mound in the center and then create a volcano-like hole to place 2 whisked eggs and 1 teaspoon of salt. Mix the flour, eggs and salt to make the dough. Add 1 to 1-1/2 additional cups of flour to get the dough to the consistency of a heavy pie dough.
Take half of the dough and roll it out on a floured surface (placing newspapers down first before the flour can make the clean up easier). Roll out the dough into a rectangular shape that is just under 1/8’ thick. Cut the dough into 5” squares. Let the squares set off to the side until all of the squares are made.
Repeat the creation of the dough squares; will take 3 – 4 times to make enough to make all of the strudels.
Strudel Construction
Working with 2c of the meat mixture at a time; drain the juice off of the 2c of meat removed (leave the balance of the meat mixture in the dutch oven to keep it warm until you are ready to work with it).
Take 2 tablespoons of the drained meat mixture and place on one side of a 5” dough square. Bring the far side of the dough square over the top of the meat mixture and pinch the sides of the 5” dough square together to form the strudel.. Place the completed strudel on a cookie sheet that is covered with wax paper and repeat the strudel construction squares.
Freeze the strudels on the cookie sheets until solid; remove the strudels from the sheets and wrap them individually in wax paper. Placed wrapped strudels in a freezer bag.
Strudel Cooking
Take the strudels out of the freezer and let thaw about half way. Fry in a shallow pan in oil until golden brown. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:5 dozen |
Preparation
Time: |
Preparation
Time:6 hours |
Personal
Notes: |
Personal
Notes: This recipe was handed down to our family from John's mom, Pat Hommertzheim.
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