STRUDELA ON POT ROAST OR STEW Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meat:
1 pot roast, pork roast, or stew, cooked
Strudela:
3 c flour
3 eggs
A little salt
Enough water to make a dough that can be rolled out
Onion, cut fine (optional)
2 potatoes, cubed (optional)
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Directions: |
Directions:Prepare a roast. Top it with with strudela.
Strudela:
Mix all ingredients together. Divide dough into three balls and roll out each on a floured board. Roll out each ball of the dough until it is ⅛ inch thick. Melt butter and smooth out over rolled out dough. (If you add the optional ingredients, spread it with the butter.) Stretch dough as much as possible then roll it up like a jelly roll. Cut into 2½ inch pieces. Place on top of cooked stew or roast. Add enough water - 1 to 2 cups - to help strudela cook about 20 minute until dough is cooked.
Ruth usually used a pork roast and added water to the meat just before adding the strudela as I recall. The liquid would become gravy like or you would add flour to thicken the liquid before serving.
Mom had me change the recipe a little to be similar to Ruth's.
"Famous Recipes from our Best Cooks," Odessa Memorial Hospital Cookbook, 1967.
Ruth Hopp Lobe |
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