Summary

Ingredients

• 50 g onion (s), red
• 50 g carrot (s)
• 50 g leeks
• 1 teaspoon butter
• 100 g minced beef (minced beef)
• 2 teaspoons paprika powder, noble sweet
• 1 pinch (s) ground caraway seeds
• 1 egg (s)
• 2 tablespoon breadcrumbs
• 1 piece (s) puff pastry, approx. 0 x 30 cm
• 1 egg yolk, whisked, for brushing
• salt and pepper

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Instructions

1. Peel, clean and finely chop the onion, carrot and leek (possibly in the food processor).
2. Melt the butter in a pan and sweat the vegetables until translucent. Take the pan off the heat and let it cool down a little. Mix in the minced meat. Add paprika powder, caraway seeds, egg and breadcrumbs and mix everything well or knead if necessary. Season the meat dough well with salt and pepper.
3. Roll out the puff pastry. Place the meat filling in a 3-4 cm thick roll, roll up the dough and place on a baking sheet lined with baking paper. Brush with the yolk.
4. Bake the strudel at 220 ° C top / bottom heat on the middle rack for 12-15 minutes until golden brown.
5. Cut the finished strudel into very thin slices and serve in soup.
6. The strudel is ideal for freezing, which is why it is worth making double the amount straight away. The strudel can also be prepared the day before.