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  Added: Oct 11, 2006  •  Visited (712)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Meat Filling For Strudel
(Gebackener Fleischstrudel)
What You Need:
  • 4 tablespoons lard
  • cup finely chopped onions
  • 5 cups ground boiled beef or some other simply cooked beef or veal
  • 1 teaspoon salt
  • 2 tablespoons sweet Hungarian paprika
  • 2 tablespoons finely chopped parsley
  • 2 eggs, lightly beaten
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups beef stock, fresh or canned

  • How To Cook:
    1. Heat the lard in a l0-inch skillet until a light haze forms over it, then add the onions and cook for 6 to 8 minutes, until lightly colored. Add the ground meat and cook it for 3 to 4 minutes, stirring occasionally.

    2. Transfer the mixture to a bowl and stir in salt, paprika, parsley and egg. In a small saucepan melt the butter. When the foam subsides, stir in the flour, continuing to stir until all the flour is absorbed.

    3. Add the stock and cook over low heat, stirring, about 5 minutes. Stir the sauce into the meat mixture. Refrigerate while you prepare the Strudel. To fill the Strudel, follow the directions given with the Strudel recipe.

    To Serve: 5
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Meat & Poultry » Lard & Fat
    Dish » Appetizers

     





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