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Viennese Minced Meat Strudel | Crispy & Juicy
(0)
50 min
Under an hour
Gurkerl Küche
Saftiges Faschiertes in knusprig-goldenem Teigmantel, verfeinert mit Majoran und serviert mit frischer Schnittlauchsauce. Ein echter Wiener Wirtshausklassiker für die ganze Familie!
Preparation method
Preparation & Filling
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking sheet with baking paper.
Finely chop the onion and garlic cloves. Finely chop the fresh parsley as well. Melt 15 g of butter in a pan and sauté the diced onion and garlic until translucent. Leave to cool briefly.
In a large bowl, mix the mixed minced meat with the sautéed onions, garlic, chopped parsley, 1 egg, breadcrumbs, and marjoram. Season generously with 1 tsp salt and 1 tsp freshly ground pepper, and knead into a smooth mixture.
Chef's tip
For a particularly tasty crust, you can sprinkle the strudel with a little caraway or sesame seeds before baking.
Leftovers are great enjoyed cold the next day as a snack or briefly crisped up again in the oven.
Ingredients
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