Austrian Savory Meat Strudel

Austrian Savory Meat Strudel Recipe - Ground Round, Pork, and Spices

Region / culture: Austria | Preparation time: 45 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Austrian Savory Meat Strudel is a delightful dish that combines the rich flavors of ground meats, fresh vegetables, and aromatic herbs wrapped in a crispy phyllo pastry. This recipe is a testament to the versatility of Austrian cuisine, offering a perfect balance between hearty ingredients and delicate pastry. Ideal for a cozy dinner, special occasion, or a sophisticated brunch, this strudel is sure to impress with its complex flavors and elegant presentation.

History

The concept of strudel, meaning "whirlpool" in German, dates back to the 17th century, originating from the Habsburg Empire. While the most famous variant is the sweet apple strudel, savory versions like this meat strudel have been a staple in Austrian and Central European cuisine for centuries. The recipe has evolved over time, incorporating local ingredients and adapting to various tastes, but always retaining its characteristic layered pastry.

Ingredients

1 lb (454 g) of ground round, best quality lean
1 lb (454 g) of ground pork, leanest you can find (grinding your own is the very best idea here)
3 to 4 yellow onions, chopped
1 jalapeno pepper, seeded and diced fine
1 red pepper, seeded and diced fine
2 tbsp of clarified butter
1 sprig of fresh thyme
2 to 3 leaves of fresh savory
1 sprig of fresh rosemary
1 to 2 tbsp of plain bread crumbs
0.25 cup of white wine (substitute chicken broth if no wine at hand)
8 oz (227 g) of sour cream
1 beaten egg
salt and pepper
1 tsp of hungarian paprika
3 tbsp of finely chopped fresh curly-leaf parsley
1 lb (454 g) of frozen phyllo dough, thawed
melted butter, as needed

How to prepare

Sauté the chopped onion and peppers in clarified butter until they become translucent.
Add the ground meat and bread crumbs and cook until they are well browned.
Deglaze the mixture by adding wine (or chicken broth).
Stir and allow the alcohol to dissipate.
Transfer the meat mixture to a large bowl and let it cool slightly.
Season with fresh herbs, salt, pepper, and paprika. Add sour cream and beaten egg, and mix thoroughly.
Allow the mixture to cool completely in the refrigerator for about 15 – 30 minutes.
Unwrap the phyllo dough and lay it flat on a damp towel, covering it with a second damp towel.
Transfer one sheet of phyllo at a time to a third damp towel, brushing each sheet with melted butter.
Do not butter the last sheet of phyllo after transferring it to the stack.
Remove the meat mixture from the refrigerator and spoon it onto the lower 0.67 of the phyllo dough rectangle, leaving some room at the edges all the way around.
Fold the short ends of the rectangle over the meat mixture.
Brush the long end of the phyllo with the beaten egg mixture.
Grab the moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
Transfer the strudel, seal side down, to a well-greased baking sheet.
Brush the entire strudel with the remaining egg wash.
Transfer the baking sheet to a preheated oven at 400°F (204°C) and bake for 45 minutes until the strudel becomes crisp and golden brown.
Transfer the strudel to a cutting board and let it rest for 5 – 10 minutes before slicing.
Serve the strudel with a Caesar or a composed salad for a delicious taste treat.
This recipe also makes a great luncheon or brunch dish.

Variations

For a twist on the traditional recipe, consider adding mushrooms for an earthy flavor or swapping the meats for a vegetarian alternative like lentils or chickpeas. Adding a bit of cheese inside the strudel can also introduce a new layer of flavor.

Cooking Tips & Tricks

To ensure a perfect meat strudel, keep the phyllo dough covered with a damp towel to prevent it from drying out. When working with the dough, brush each layer gently with melted butter to achieve a golden, flaky crust. For the filling, make sure to cool it before adding to the dough to prevent sogginess. Lastly, a sharp knife will help you achieve clean cuts for a beautiful presentation.

Serving Suggestions

This strudel pairs beautifully with a light, crisp salad to balance the richness of the meat. A side of roasted vegetables or a simple soup can also complement the dish well, making for a well-rounded meal.

Cooking Techniques

Achieving the perfect strudel involves mastering the technique of layering and rolling the phyllo dough. It's important to work quickly but carefully to ensure the dough doesn't tear or become too soggy from the filling.

Ingredient Substitutions

For those looking to make this dish gluten-free, gluten-free phyllo dough can be used. The ground meats can be substituted with any preferred combination, including turkey or chicken for a lighter option.

Make Ahead Tips

The meat filling can be prepared ahead of time and stored in the refrigerator for up to two days. Assembling the strudel just before baking ensures the pastry stays crisp and flaky.

Presentation Ideas

Serve slices of the strudel on a bed of greens for an elegant presentation. Garnishing with fresh herbs or a drizzle of sour cream can add a touch of sophistication.

Pairing Recommendations

A light Austrian white wine, such as Grüner Veltliner, pairs wonderfully with the savory flavors of the strudel. For non-alcoholic options, a sparkling water with lemon complements the dish's richness.

Storage and Reheating Instructions

Leftover strudel can be stored in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the pastry's crispness.

Nutrition Information

Calories per serving

Each serving of this meat strudel contains approximately 450 calories. The calories are derived from a balanced mix of proteins, fats, and carbohydrates, making it a fulfilling meal option.

Carbohydrates

Each serving of this savory meat strudel contains approximately 30 grams of carbohydrates. The majority of these carbs come from the phyllo dough, making it an energy-rich dish. Opting for whole wheat phyllo can offer a healthier alternative with more dietary fiber.

Fats

This recipe contains about 20 grams of fat per serving, with a mix of saturated and unsaturated fats. The lean meats, sour cream, and butter contribute to the fat content. Using low-fat sour cream and minimizing the butter used for brushing can help reduce the overall fat content.

Proteins

A serving of Austrian Savory Meat Strudel is a good source of protein, providing approximately 25 grams per serving. The combination of ground round and pork ensures a high-quality protein intake, essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including Vitamin A from the red peppers, Vitamin C from the parsley, and iron from the meats. The onions and garlic also provide antioxidants and have anti-inflammatory properties.

Alergens

Common allergens in this recipe include gluten (from the phyllo dough) and dairy (from the sour cream and butter). Individuals with sensitivities should consider suitable substitutions.

Summary

Overall, the Austrian Savory Meat Strudel is a nutritious dish that provides a good balance of macronutrients along with essential vitamins and minerals. It can be part of a balanced diet when consumed in moderation and paired with a healthy side dish.

Summary

The Austrian Savory Meat Strudel is a classic dish that combines the best of Austrian flavors in a delicious, flaky pastry. With its rich history and versatile recipe, it's a wonderful way to explore the culinary traditions of Austria. Whether you stick to the traditional recipe or experiment with your own variations, this strudel is sure to be a hit at any table.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, during a summer trip to Austria with my dear friend Helga. We were strolling through the charming streets of Vienna, taking in the sights and sounds of this beautiful city. As we passed by a quaint little bakery, the enticing aroma of freshly baked pastries filled the air, drawing us in like moths to a flame.

Once inside, we were greeted by the sight of a bustling kitchen, where a group of skilled bakers were hard at work crafting all sorts of delicious treats. One particular pastry caught my eye - a savory meat strudel that looked simply irresistible. I knew I had to learn how to make it myself.

I approached the head baker, an elderly gentleman with a twinkle in his eye and a warm smile on his face. I asked him if he would be willing to share his recipe for the savory meat strudel with me. To my delight, he agreed, and invited me to join him in the kitchen to watch and learn.

As I observed him work his magic, I was captivated by his skill and expertise. The way he effortlessly stretched the dough into a thin, delicate sheet, the way he carefully layered the filling of seasoned beef and onions, the way he rolled it all up into a perfect spiral - it was like watching a master at work.

After hours of observing and taking notes, I finally had the recipe in hand. I thanked the baker profusely for his generosity and bid him farewell, eager to try my hand at making the savory meat strudel myself.

Back home, I gathered all the ingredients I would need - flour, water, butter, beef, onions, and a variety of spices. I rolled up my sleeves and got to work, following the steps I had learned in Vienna with precision and care.

The kitchen was filled with the heavenly aroma of baking bread and savory meat as the strudel baked in the oven. When it was finally ready, I couldn't wait to taste the fruits of my labor.

I carefully sliced into the strudel and took a bite, closing my eyes as the flavors exploded on my taste buds. The tender beef, the sweet caramelized onions, the flaky, buttery pastry - it was a symphony of flavors that danced on my tongue.

I knew I had stumbled upon something truly special. This savory meat strudel became a staple in my culinary repertoire, a dish that I would make time and time again for family gatherings, special occasions, and just because.

Over the years, I have tweaked the recipe here and there, adding my own twist with different spices and fillings. But the essence of that first strudel I tasted in Vienna remains unchanged - a delicious reminder of the day I discovered a culinary treasure and brought it home with me to share with my loved ones.

And so, every time I make this savory meat strudel, I am transported back to that sunny day in Austria, standing in the bustling kitchen of that quaint bakery, learning from a master baker who shared his craft with me. It is a memory that fills my heart with joy and gratitude, and reminds me of the power of food to bring people together, no matter where they come from.