Strudel Dinner Food

STRUDEL DINNER

Steps:

• Dough;.
• In bowl combine flour and salt until blended, make well in centre and gradually add 2 cups of water to make a soft dough, you may need the extra water to obtain this consistency. Let dough stand, covered with bowl, for best dough this will be about 2 hours.
• Cut dough into balls and with rolling pin roll dough to about 8 - 9 inch diameter circles. Lay circles on floured surface. Put a small amount of melted lard or vegetable oil just to keep strudels pliable and easier to stretch.
• In dutch oven brown short ribs in a small amount of oil, continue cooking over medium heat until meat is almost done. Add potatoes and onion and cover with water. Now back to your dough and the fun part --
• Starting in the middle of your circle, start stretching until dough is very thin being careful to try not to put holes in your dough, this is tricky -- Roll stretched dough into long rectangles and lay on table. Repeat this step for all your circles. Cut dough into about 5 inch lengths.
• Place strudels on top of cooking potatoes and meat. Cook covered without peaking for 25 to 35 minutes. Meat can be removed before adding potatoes if it is cooked.
• Remove strudels to platter and potatoes and meat to bowls. Keep warm.
• To drippings in pot add about 3 cups of water to make an jour, add salt and pepper to taste and boil for about 15 minutes to get a good flavor.
• Serve au jour over all.

STRUDELS (GERMAN DUMPLINGS)

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.

MUSHROOM STRUDEL

Steps:

• Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
• Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
• Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
• Preheat oven to 425°F with rack in middle.
• While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.

GERMAN STRUDELS

Steps:

• Combine yeast, salt, sugar, water, egg, and flour to make dough.
• Divide the dough into small balls.
• Let rest for a while.
• Roll balls to about 1/4 inch thick and spread with warm oil.
• Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
• Once the dough is stretched, roll it like you would for cinnamon rolls.
• Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
• Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
• Add water to cover the potatoes and bring to a boil.
• Once water is boiling lay strudels on top of potatoes in two layers.
• Water should nearly cover strudels.
• COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
• YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
• Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
• Enjoy!