Savory Meat Strudel

Savory Meat Strudel Recipe from Czech Republic with Ground Round and Pork

Region / culture: Czech Republic | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Savory Meat Strudel is a delicious and hearty dish that is perfect for any occasion. This recipe combines lean ground round and ground pork with a variety of herbs and spices to create a flavorful filling that is wrapped in layers of flaky phyllo dough. The end result is a crispy and savory strudel that is sure to impress your family and friends.

History

The origins of strudel can be traced back to Austria and Hungary, where it is a popular dish that is often served as a main course or as a dessert. Traditionally, strudel is made with a thin, flaky pastry dough that is filled with a sweet or savory filling. In this recipe, we are putting a savory twist on the classic strudel by using a mixture of ground meats and herbs to create a delicious and satisfying dish.

Ingredients

1 lb (454 g) of best quality lean ground round
1 lb (454 g) of leanest ground pork (grinding your own is highly recommended)
3 - 4 yellow onions, chopped
1 jalapeno pepper, seeded and finely diced
1 red pepper, seeded and finely diced
2 tbsp of clarified butter
1 sprig of fresh thyme
2 - 3 leaves of fresh savory
1 sprig of fresh rosemary
1 - 2 tbsp of plain breadcrumbs
0.25 cup of white wine (substitute chicken broth if no wine is available)
8 oz (227 g) of sour cream
1 beaten egg
salt and pepper to taste
1 tsp of hungarian paprika
3 tbsp of finely chopped fresh curly-leaf parsley
1 lb (454 g) of thawed frozen phyllo dough
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 eggwash.
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

You can customize the filling by adding different herbs, spices, and vegetables to suit your taste preferences.
For a vegetarian version, you can substitute the ground meat with a mixture of mushrooms, lentils, and tofu.
You can also experiment with different types of meat, such as ground chicken or turkey, to create a unique flavor profile.

Cooking Tips & Tricks

When working with phyllo dough, be sure to keep it covered with a damp towel to prevent it from drying out.

- Make sure to thoroughly mix the meat mixture with the herbs, spices, and sour cream to ensure that the flavors are evenly distributed.

- Brushing the phyllo dough with melted butter will help to create a crispy and golden brown crust.

- Let the strudel rest for a few minutes before slicing to allow the filling to set and make it easier to cut.

Serving Suggestions

Savory Meat Strudel can be served as a main course with a side salad or roasted vegetables. It can also be sliced into smaller portions and served as an appetizer or snack.

Cooking Techniques

The key to making a successful Savory Meat Strudel is to properly layer and roll the phyllo dough to create a tight and secure package. Be sure to brush each layer with melted butter to ensure a crispy and flaky crust.

Ingredient Substitutions

If you are unable to find ground round or ground pork, you can substitute with ground beef or ground turkey. You can also use store-bought breadcrumbs instead of making your own.

Make Ahead Tips

You can prepare the meat mixture and assemble the strudel up to a day in advance. Simply cover and refrigerate until ready to bake.

Presentation Ideas

To make the strudel look more visually appealing, you can sprinkle some sesame seeds or poppy seeds on top before baking. You can also garnish with fresh herbs or a drizzle of sour cream.

Pairing Recommendations

Savory Meat Strudel pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or a sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover Savory Meat Strudel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Savory Meat Strudel contains approximately 400 calories.

Carbohydrates

Each serving of Savory Meat Strudel contains approximately 25 grams of carbohydrates.

Fats

Each serving of Savory Meat Strudel contains approximately 20 grams of fats.

Proteins

Each serving of Savory Meat Strudel contains approximately 30 grams of proteins.

Vitamins and minerals

Savory Meat Strudel is a good source of iron, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (sour cream) and wheat (phyllo dough).

Summary

Savory Meat Strudel is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious and satisfying meal.

Summary

Savory Meat Strudel is a delicious and satisfying dish that is perfect for any occasion. With a flavorful filling wrapped in layers of flaky phyllo dough, this recipe is sure to impress your family and friends. Whether served as a main course or as an appetizer, this savory strudel is a crowd-pleaser that is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Savory Meat Strudel. It was many years ago, when I was just a young girl, eager to learn all the secrets of cooking from my own grandmother. She was a master in the kitchen, with a wealth of knowledge passed down through generations.

One day, while visiting my grandmother in her cozy little cottage, she pulled out an old, tattered recipe book from a dusty shelf in her kitchen. As she flipped through the pages, she came across a recipe for Savory Meat Strudel that caught my eye. The combination of flaky pastry and seasoned meat filling sounded absolutely divine.

I watched in awe as my grandmother gathered the ingredients and began to prepare the dish. She expertly rolled out the dough, filling the kitchen with the rich aroma of spices and herbs. As she seasoned the meat filling, I could tell that she was adding a pinch of this and a dash of that, relying on her instincts rather than precise measurements.

As the Savory Meat Strudel baked in the oven, the tantalizing scent filled the air, making my mouth water in anticipation. When it was finally ready, my grandmother carefully sliced into the golden-brown pastry, revealing the savory meat filling inside. The first bite was pure bliss – the flaky pastry melted in my mouth, while the seasoned meat was perfectly balanced with the flavors of garlic, onions, and herbs.

From that moment on, I was determined to learn how to make my own Savory Meat Strudel. I begged my grandmother to teach me her secret recipe, promising to carry on the tradition in her honor. She laughed and agreed, happy to pass on her knowledge to the next generation.

Over the years, I have made the Savory Meat Strudel countless times, each batch better than the last. I have added my own twist to the recipe, experimenting with different spices and fillings to create a dish that is uniquely my own. But no matter how many times I make it, the smell of the Savory Meat Strudel baking in the oven always takes me back to that day in my grandmother's kitchen, learning from the best.

I have shared the recipe with friends and family, passing on the tradition of making Savory Meat Strudel to those who appreciate the art of cooking. Each time I make it, I feel a connection to my grandmother and the generations of women who came before me, all of whom shared a love for good food and the joy of creating something delicious from scratch.

As I grow older, I realize that the true magic of cooking lies not just in the flavors and textures of the dish, but in the memories and traditions that are passed down through the generations. The Savory Meat Strudel recipe will always hold a special place in my heart, reminding me of the love and dedication that went into creating each delicious bite.

So the next time you find yourself in the kitchen, searching for a new recipe to try, I urge you to give Savory Meat Strudel a chance. Let the savory aroma fill your home and transport you to a time when cooking was not just a chore, but a labor of love. Who knows, maybe one day you too will pass on the tradition to your own grandchildren, just as I have done with mine.