German Brätstrudl in Beef Broth (Meat Strudel)
Ingredients
- For the broth
- 300 grams Beef bone
- 500 grams Beef (stew meat)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 onion
- 1 garlic clove
- 1 tsp peppercorns
- 1 bay leaf
- 5 allspice
- 1 bunch Soup vegetables
- 4 parsley
- For the crêpes
- 70 grams Pastry flour
- 175 milliliters milk
- 2 eggs
- 80 grams melted butter
- salt
- freshly grated Nutmeg
- 20 grams butter
- For the filling
- 150 grams Veal sausage
- 4 Tbsps Whipped cream
- 1 carrot
- 1 tsp freshly chopped thyme
- butter (for greasing)
Preparation steps
For the broth: Scald the beef bones in boiling water scald then drain. Season the meat with salt and pepper and sear in hot oil in a stock pot until browned on all sides. Remove from the pan. Peel the onion, halve and sear the cut sides until golden brown. Peel the garlic and add toast with the spices until fragrant. Return the bones and meat to the pan, season with salt and pepper and add 1.5-2 liters (approximately 6-8 cups) water. Simmer for about 2 hours over low heat.
Trim, peel, rinse and chop the soup vegetables. Add to the soup and simmer for another 30 minutes. Pluck the parsley leaves and set aside. Add the stems to the broth and cook for 5 minutes. Strain the broth.
For the crêpes: Combine the flour, milk, eggs and melted butter and season with salt and nutmeg. Melt the butter in a frying pan and use the batter to cook the crêpes. Keep warm.
For the filling: Mix the sausage and cream until smooth. Peel the carrot, dice, blanch and mix into the sausage along with the thyme. Spread over the crêpes, roll up and wrap in greased aluminum foil. Simmer in lightly salted water for 10-15 minutes.
Slice the brätstrudl and serve with the soup, sprinkled with reserved parsley leaves.
