Minced Meat Strudel with Carrot Sauce and Mushroom Relish
recipe

Preparation time: 1 hour
Serving size: 4 servings
This savory strudel features a hearty minced meat filling paired with a smooth carrot sauce and a flavorful mushroom relish.

Ingredients:

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Dough:

- 200 g all-purpose flour
- 1 egg, lightly beaten
- 1 tablespoon oil
- ¾ dl warm water
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Meat Filling:

- 300 g minced meat
- 1 onion, chopped and sautéed
- 1 egg
- 1.5 dl cream
- thyme
- oregano
- black pepper, freshly ground
- salt to taste
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Vegetable Filling:

- 300 g wild mushrooms, chopped
- 200 g carrots
- 100 g celery root
- 1 onion
- 70 g tomato paste
- black pepper, freshly ground
- salt to taste
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For Brushing:

- water-butter mixture
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Carrot Sauce:

- 350 g carrots
- 5 dl water
- black pepper, freshly ground
- salt to taste
- 2 tablespoons cold butter
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Mushroom Relish:

- 200 g wild mushrooms, chopped
- 1 onion, chopped
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 dl beef broth
- fresh herbs
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Instructions:

1. Combine all the ingredients for the meat filling in a bowl and mix well.
2. Sauté the carrots, celery, onion, and mushrooms for the vegetable filling until softened, then set aside.
3. Mix the dough ingredients together, knead until smooth, and let rest for about 30 minutes.
4. Roll out the dough into a thin layer on a floured baking paper.
5. Spread the meat mixture evenly over the dough, followed by the vegetable mixture.
6. Roll up the dough like a Swiss roll using the baking paper for support.
7. Bake in a preheated oven at 225°C for about 20 minutes, then reduce the temperature to 175°C and bake for an additional 20 minutes. Brush with the water-butter mixture after baking.
8. Slice the strudel and serve with the carrot sauce and mushroom relish.

Carrot Sauce:

1. Boil the carrots in water until tender. Reserve the cooking liquid.
2. Puree the carrots and add the reserved liquid until the desired consistency is reached. Season and whisk in cold butter.

Mushroom Relish:

1. Sauté the mushrooms and onion until golden brown.
2. Add the brown sugar, red wine vinegar, and beef broth. Bring to a boil and stir in fresh herbs.
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Nutritional Information (per serving):

- Calories: 450
- Protein: 22 g
- Carbohydrates: 45 g
- Fat: 20 g
- Fiber: 4 g
- Sodium: 500 mg

Reviews: 3.24 (1012 reviews) ★★★★★ share