Savory Strudel with Sauerkraut and Ground Meat Filling

Ingredients

• 200 g Flour
• 2 egg yolks
• 1 pinch salt
• 1 pinch sugar
• 3 tbsp olive oil
• 2 tbsp clarified butter
• 1 stalk leek
• 400 g ground meat
• 400 g sauerkraut (canned)
• 250 ml meat stock
• 1 tbsp fresh marjoram
• Salt
• pepper (ground)
• 50 g melted butter
• 4 Tbsp breadcrumbs
• 3 tbsp milk

Instructions

1. 1.

   For the dough, mix flour with 1 egg yolk, salt, sugar, 3 tbsp oil and 120 ml warm water until smooth and elastic. Shape into a ball, cover well, and let rest for 30 minutes. For the filling, clean and wash the leek, then slice it into thin rings. In a large pot, heat clarified butter and steam the leeks until tender.

2. 2.

   Add the ground meat and quickly brown it. Add the shredded sauerkraut and cook for one minute before adding marjoram. Deglaze with meat stock, cover, and simmer over low heat for 15 minutes. Preheat the oven to 200°C (390°F) with upper and lower heating. Line a baking sheet with parchment paper.

3. 3.

   Roll out the strudel dough on a lightly floured surface and place it on a lightly floured kitchen towel. Use the heel of your hand to stretch the dough as thinly as possible. Brush the dough with melted butter and sprinkle breadcrumbs over it. Spread the filling onto the dough, leaving a 1 cm border all around.

4. 4.

   Fold the dough edges inward over the filling and roll the strudel using the towel. Carefully lift the strudel seam-side down onto the prepared baking sheet. Whisk the remaining egg yolk with 3 tbsp milk, brush the strudel with this mixture, and bake in the preheated oven for 40-45 minutes. Remove and serve sliced.