Beetle Bean Strudel with Dill Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack strudel sheets
- 500 g beans (beetle), canned
- 500 g potato (s), cooked
- 100 g bacon, diced
- 2 onion (s), finely chopped
- 40 g lard
- 3 egg (s)
- 250 g sour cream or sour cream
- 1 tablespoon parsley, chopped
- salt and pepper
- thyme
For the sauce:
- 60 g butter
- 1 small onion (s), finely chopped
- 2 tablespoon dill, preferably fresh
- 40 grams flour
- 250 ml soup, or possibly white wine
- 125 g sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preparation of the strudel filling:
- Chop 1/3 of the beans and peel and dice the previously cooked potatoes.
- Roast the bacon cubes with the finely chopped onions in the lard.
- Mix the eggs with the sour cream and mix all the ingredients together in a bowl, season to taste.
- Cover the strudel dough with the filling, roll up, fold in, brush with butter and bake at 170 ° C for about 30 minutes.
- Preparation of the dill sauce:
- Briefly sweat the dill and onion in butter, dust the flour over it, stir in and roast. Pour the soup (or half the wine, half the soup) on top and simmer gently. Season to taste with salt and pepper and finally fold in the smoothly stirred sour cream.
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