Veal Strudel with Applesauce requires roughly 3 hours and 29 minutes from start to finish. This recipe serves 6. One portion of this dish contains about 41g of protein, 42g of fat, and a total of 1016 calories. A mixture of egg yolks, salt, lard, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
1
In a heavy-bottomed casserole, heat the lard until smoking.
Ingredients you will need
Lard
2
Add the veal pieces, 5 or 6 at a time, and cook until golden brown.
Ingredients you will need
Veal
3
Remove and add the carrots, onion, peppers, paprika, speck, cloves, cinnamon, and cook until softened, about 8 to 10 minutes.
Ingredients you will need
Cinnamon
Carrot
Paprika
Peppers
Clove
Onion
Speck
4
Add the wine and bring to a boil.
Ingredients you will need
Wine
5
Add the meat and return to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, until the meat is very tender. Season with salt and pepper and allow to chill 4 hours in a refrigerator.
Ingredients you will need
Salt And Pepper
Meat
6
Preheat the oven to 375 degrees F.
Equipment you will use
Oven
7
Roll out the strudel dough into a 10 by 14-inch rectangle.
Ingredients you will need
Strudel Dough
Roll
8
Place the cold veal stew in center and roll up like a strudel. Save cut scrap pieces of dough to garnish the strudel with a design or the name of a loved one (?Billy Bob?, for example).
Ingredients you will need
Dough
Roll
Stew
Veal
9
Brush with beaten egg yolks, place on a cookie sheet and bake for 50 to 60 minutes, until golden brown and piping hot inside. Allow to rest 10 minutes and serve with green applesauce.
Ingredients you will need
Applesauce
Egg Yolk
Cookies
Equipment you will use
Baking Sheet
Oven
10
In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs. Slowly add ice water until dough comes together.
Ingredients you will need
Breadcrumbs
Water
Butter
Dough
All Purpose Flour
Salt
Equipment you will use
Food Processor
11
Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture.
Ingredients you will need
Pasta
12
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out onto a board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.
Ingredients you will need
Butter
All Purpose Flour
Equipment you will use
Food Processor
13
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
Ingredients you will need
Pasta
14
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
Ingredients you will need
Butter
Dough
All Purpose Flour
Pasta
Roll
Equipment you will use
Rolling Pin
15
Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
Ingredients you will need
Dough
Wrap
Equipment you will use
Plastic Wrap
16
Quarter the apples and place them in a saucepan over medium heat with the sugar, grappa, cinnamon, salt and lemon juice. Cook until soft and broken down, about 10 to 15 minutes.
Ingredients you will need
Lemon Juice
Cinnamon
Apple
Grappa
Sugar
Salt
Equipment you will use
Sauce Pan
17
Remove from heat, stir in chives and serve immediately.