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Enjoy Hearty Steamed Strudel Strudli According to Grandma’s Recipe!

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This traditional recipe brings the authentic taste of Grandma’s kitchen to your table with a delicious filling of tender meat and fresh vegetables. Each bite is a comforting reminder of cherished family moments.

Ingredients

Scale
  • 800 g Schweinefleisch
  • 2 Zwiebeln
  • 2 Möhren
  • 1 kg Kartoffeln
  • 500–600 g Sauerkraut
  • 2 EL Schmalz
  • 1 EL Mehl
  • Salz und Pfeffer
  • 300 ml Milch
  • 0,5 Würfel frische Hefe
  • 1 Ei
  • 70 g Butter
  • 2 EL Zucker
  • 0,5 TL Salz
  • 400 g Mehl
  • 50 g weiche Butter zum Bestreichen

Instructions

  1. For the dough, crumble the fresh yeast into 300 ml of warm milk and stir well until dissolved, which takes about 2 minutes.
  2. Add melted butter, 1 egg, 0.5 tsp salt, and 2 tbsp sugar. Mix everything well until the mixture is homogeneous.
  3. Gradually add 400 g of flour and knead the dough vigorously until smooth, which should take about 5-7 minutes.
  4. Cover the dough and let it rise in a warm place without drafts for about 30-40 minutes until the volume has at least doubled.
  5. Meanwhile, peel the potatoes and quarter or eighth them if they are large, which should take about 10 minutes.
  6. Rinse the pork under cold water and dry it, then cut it into bite-sized pieces (about 5 minutes).
  7. Peel the onions and cut them into small cubes (about 5 minutes). Peel the carrots and cut them into cubes or sticks (another 5 minutes).
  8. In a deep, heavy pot, heat 2 tbsp of lard and sauté the onions over medium heat until golden brown, which takes about 5 minutes. Stir regularly to avoid burning.
  9. Add the meat and brown it for about 5 minutes until lightly browned all over.
  10. Add the carrots and some water and salt. Cover the pot and let everything simmer over low heat for about 30 minutes, stirring occasionally.
  11. When the dough has risen, place it on a floured surface and roll it out to a rectangle about 7 mm thick.
  12. Brush the rolled-out dough with 50 g of soft butter and roll it up from the wider side. Cut the roll into about 10 equal pieces.
  13. After the meat has simmered, add the potatoes and bay leaves and pour water over until the potatoes are covered. Season with salt and pepper.
  14. Evenly distribute the sauerkraut over the potatoes and place the strudel spirals on top with some space in between.
  15. Reduce the heat and let everything simmer with the lid closed for about 30 minutes. Place a kitchen towel over the lid to retain steam.
  16. Keep the lid closed during cooking to avoid disrupting the steam development. After 30 minutes, the dish is ready. Enjoy!

Nutrition

Keywords: Use fresh yeast for the ideal dough consistency. Ensure the dough rises in a warm place for the best fluffiness. Avoid lifting the lid while cooking to prevent drying out the strudels.

Find it online: https://cinnamonbelle.com/deftige-dampf-strudel-strudli-nach-uromas-rezept-geniesen/