Fresh Minced Meat Strudel in Beef Bouillon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pck. Pizza dough, (cooling shelf)
- 500 g minced meat, (beef)
- 2 tablespoon low-fat quark
- 2 tablespoon milk, 1.5%
- 2 tablespoon herbs, fresh, your choice
- 1 bunch leaf parsley
- 1 egg (s)
Also:
- 500 ml bouillon, (beef)
- 1 bunch spring onion (s)
- 1 large beefsteak tomato (s)
Print Recipe
Pin Recipe Instructions
- Mix the herbs with the lukewarm milk, stir in the minced meat, egg and quark. Wash and pluck the parsley.
- Roll up the pizza dough and spread the minced meat mixture on top. Leave a 3 cm wide border free all around. Place the parsley leaves on top. Roll the dough loosely into a strudel and place on a baking sheet lined with baking paper. Bake in the preheated oven at 200 ° C for 40 minutes
- Clean and wash the spring onions and cut into thin strips. Wash the tomato, cut into small cubes. Bring the beef stock to the boil. Add the leek strips and cook briefly in them. Heat the tomato cubes in it.
- Cut the strudel into slices. Put some bouillon in a plate and put a piece of strudel in each.
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