Savory Meat Strudel Recipes

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KOSHER PUFF PASTRY BEEF STRUDEL (MEAT)



Kosher Puff Pastry Beef Strudel (Meat) image

This kosher strudel is made with a seasoned ground beef mixture that is rolled in dairy-free puff pastry. It's a great dish to serve for Shabbat.

Provided by Giora Shimoni

Categories     Appetizer     Dinner     Entree     Lunch

Time 55m

Number Of Ingredients 14

2 tablespoons oil (olive or canola)
1 medium onion (finely chopped)
3 garlic cloves (minced)
2 pounds ground beef
2 tablespoons tomato puree (or ketchup)
2 tablespoons breadcrumbs (or matzo meal)
1 large egg (lightly beaten)
1 tablespoon oregano
1 tablespoon salt
1/2 tablespoon pepper
1 sheet puff pastry (pareve, thawed)
1 large egg yolk (beaten)
1 tablespoon sesame seeds (more or less as needed)
Optional: prepared marinara sauce

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F/200 C/Gas 6. Line a rimmed baking sheet with parchment paper .
  • Heat the oil in a large, heavy skillet over medium heat. Add the onion and saute just until soft and translucent, about 4 to 6 minutes. Add the garlic and saute for about 1 minute more or until fragrant. Remove from the heat and set aside.
  • In a large bowl, mix together the ground beef, tomato puree or ketchup, breadcrumbs or matzo meal , egg, oregano, salt, and pepper. Stir in the onion and garlic mixture.
  • Roll out the puff pastry until thin. Spread the meat mixture lengthwise on the dough, leaving a 1-inch border on all sides. Fold in the sides of the dough over the meat. Then, roll the dough up over the meat, like a jelly roll.
  • Place the strudel on the prepared baking pan. Brush the strudel with the egg yolk, and sprinkle evenly with sesame seeds.
  • Bake for 40 minutes or until the pastry is puffed, crisp and golden and the filling is cooked through. Remove from the oven and allow the strudel to rest 10 minutes, then cut and serve warm. Offer warm marinara sauce on the side if desired.
  • Serve and enjoy. Note: serve the strudels whole for a family-style meal. Or for a more elegant presentation, plate individual slices atop your favorite tomato-based sauce.

Nutrition Facts : Calories 271 kcal, Carbohydrate 4 g, Cholesterol 114 mg, Fiber 1 g, Protein 22 g, SaturatedFat 6 g, Sodium 626 mg, Sugar 1 g, Fat 18 g, ServingSize 1 strudel (10 to 12 servings), UnsaturatedFat 0 g

BEEF & PORK STRUDEL



Beef & Pork Strudel image

I can still remember the first time I ever had strudel; I thought that I had never tried anything so good; that was until I tasted a savory strudel. I was completely won over by slices of crisp, golden brown filo surrounding a delicious savory meat mixture.

Provided by Baby Kato

Categories     Beef

Time 2h

Number Of Ingredients 19

1 lb ground round, lean
1 lb ground pork, lean
4 onions, sweet or yellow
1 small jalapeno pepper, seeded and finely diced
1 large, sweet red pepper, seeded and finely diced
2 tbsp butter, melted
1 sprig thyme, fresh
3 savory leaves, fresh
1 sprig rosemary, fresh
2 tbsp breadcrumbs,
1/4 cup chicken broth or stock, good quality
1 cup sour cream
1 large egg, beaten
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp hot paprika
3 tbsp parsley, fresh, finely chopped
1 lb frozen filo dough, thawed
butter, melted, as needed

Steps:

  • 1. Sauté the onion and peppers in butter until translucent then add the ground meats, bread crumbs and brown well. Deglaze the pan with the chicken broth or stock. Next put the meat mixture to large bowl and allow to cool slightly.
  • 2. Add the fresh herbs, salt, pepper and paprika to the meat mixture and stir, then add the sour cream and egg making sure to mix thoroughly. Now place the mixture in the fridge (30 - 50 minutes) to cool completely.
  • 3. While the meat is cooling, unwrap the filo dough and lay flat on a damp towel, covering with a second damp towel (to keep from drying out). Transfer the filo sheets, one sheet at a time to a third damp towel, brushing each sheet with melted butter. Do not butter the last sheet after transferring it to the stack.
  • 4. Spoon the meat mixture onto lower ⅔ of the filo dough rectangle, leave room at the edges all the way round.
  • 5. Fold short ends of the rectangle in over meat mixture, then brush long end of the filo with beaten egg mixture.
  • 6. Grab moist towel on one side and use it to lift and roll the filo mixture into a strudel (roll), pinching the edged end to seal.
  • 7. Move the strudel, seal side down, to a well-greased baking sheet and brush the strudel with the remaining egg wash.
  • 8. Preheat the oven to 400°F. Bake 45 minutes until crisp and golden brown.
  • 9. Put strudel on cutting board to cool for 10 minutes before you slice it.

SAUSAGE & MUSHROOM STRUDELS



Sausage & Mushroom Strudels image

Provided by Ina Garten

Categories     appetizer

Time 2h

Yield 8 to 10 strudels

Number Of Ingredients 11

1/2 pound sweet Italian sausage links, casings removed
1/2 pound chicken sausage links, casings removed
16 tablespoons (2 sticks) unsalted butter, divided
1 cup chopped yellow onion
1 pound cremini mushrooms
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 (8.8-ounce) package Italian mascarpone cheese, at room temperature
1/2 cup fresh bread crumbs (see tip)
1 package (24 sheets) Kontos phyllo dough, defrosted
Plain dry bread crumbs, such as Progresso

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
  • Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
  • Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
  • Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
  • Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

STRUDELS (GERMAN DUMPLINGS)



Strudels (German Dumplings) image

Make and share this Strudels (German Dumplings) recipe from Food.com.

Provided by Rhonda Scheurer

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup water
1 teaspoon salt
1/2 teaspoon baking powder
flour, to thicken
1 tablespoon vegetable oil
3 potatoes, peeled and cubed
1/2 medium onion, diced
1 teaspoon salt
1 teaspoon pepper
3 tablespoons lard

Steps:

  • Mix water, salt, baking powder and flour to form dough.
  • Knead dough on floured surface until elastic.
  • Set aside and cover with wax paper for approximately 20 minutes.
  • Roll dough out with rolling pin until it's as thin as you can make it.
  • Rub a small amount of oil on top.
  • Pull dough out, starting on edges.
  • When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls).
  • Flip it lengthwise 3 or 4 times into 1" wide strips.
  • Slice off strip and cut into 2" pieces.
  • Repeat until no more dough is left.
  • Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4.
  • Fry dough in lard, adding lard as needed.
  • Remove and let stand in a bowl.
  • Heat 1 tablespoon lard in large pot on setting 6.
  • Add onions and saute until they start to brown, then add potatoes.
  • Add water to cover potatoes, salt and pepper.
  • Cook covered until potatoes are half cooked (approximately 15 minutes).
  • Add 2" water and bring to boil.
  • Add dough pieces and cook covered for 1/2 hour on setting 4.

Nutrition Facts : Calories 164.7, Fat 8.8, SaturatedFat 2.8, Cholesterol 6.1, Sodium 813, Carbohydrate 19.9, Fiber 2.6, Sugar 1.2, Protein 2.3

SAVORY CHICKEN VEGETABLE STRUDEL



Savory Chicken Vegetable Strudel image

Meet the Cook: If you're looking for a way to "sneak" vegetables into a dish, try this one that looks fancy without the fuss. Now that our two sons are grown, I make it for my husband and me. It is definitely a recipe for company as well, though. -Michele Barneson, Washburn, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

2 cups diced cooked chicken
1/2 cup shredded carrots
1/2 cup finely chopped fresh broccoli
1/3 cup finely chopped sweet red pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tubes (8 ounces each) refrigerated crescent rolls
1 large egg white, beaten
2 tablespoons slivered almonds

Steps:

  • In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal together, forming a 15x12-in. rectangle (dough will hang over edges of pan). , Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. , Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm.

Nutrition Facts : Calories 231 calories, Fat 16g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.

OKTOBERFEST STRUDELS



Oktoberfest Strudels image

My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 strudels (3 servings each).

Number Of Ingredients 10

1 tablespoon butter
5 fully cooked bratwurst links (about 1-1/4 pounds), chopped
1 medium onion, chopped
1 can (14 ounces) sauerkraut, rinsed and well-drained
1/2 cup sour cream
3 tablespoons Dijon mustard
2-1/2 teaspoons caraway seeds, divided
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup shredded Muenster cheese
1 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

Nutrition Facts :

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