The Best Way of Cooking Minced Meat Roll (Beef Strudel)

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  • 2Servings
  • 10 mPrep Time
  • 50 mCook Time
  • 60 mReady In
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Beef strudel (minced meat roll) is perfect for a hearty breakfast or a quick snack during the day. You can cook this dish in advance, and later just heat it up in the microwave. The cooking process is as simple as possible, because the recipe uses store-bought yeast dough.

Strudel can be eaten both cold and hot. The appetizer will turn out tastier and juicier if you make the minced meat yourself or add more onions to the store.


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Step by step method

  • Step 1

    We clean the onion from the husk and cut into small cubes.

  • Step 2

    Randomly, but finely enough, chop canned mushrooms. It is quite possible to do without them or replace them with fresh, dried ones.

  • Step 3

    Add chopped onion, mushrooms, salt, ground black pepper, basil and a spoonful of semolina to the minced meat. Mix everything thoroughly.

  • Step 4

    Sheets of yeast dough are evenly rolled out with a rolling pin in one direction.

  • Step 5

    Distribute the meat filling evenly on top, retreating from the edges by about 2 cm.

  • Step 6

    In a separate bowl, beat the chicken yolk and a little milk.

  • Step 7

    We fold the empty edges inward, then we fold the strudel into three turns. The last must be lubricated from the inside with an egg-milk mixture.

  • Step 8

    We cover the baking sheet with parchment and lay out the two resulting strudel on it. Lubricate the surface of each with an egg-milk mixture. We make small cuts with a knife to release steam. We place the baking sheet in the oven, heated to 180-200 degrees for 50 minutes.

  • Step 9

    We let the finished products cool a little, if desired, sprinkle with herbs on top. You don't have to call your family members. Rest assured, they are already sitting at the table, attracted by the appetizing smell of freshly baked goods. Enjoy your meal!

Tips & variations

  • Such a roll can be served not only with tea, but also as a great hearty snack, for example, with a glass of red wine.

  • A large amount of herbs in the filling of strudel with meat will give it not only a bright aroma, but also a special juiciness.

  • Strudel with meat can be diversified due to the filling by adding cheese or other ingredients to the minced meat.

  • After the dough for the strudel is rolled out, it is recommended to stretch it a little more with your hands. After this procedure, it will turn out to be very thin and tender.

  • The dish is best served hot with sour cream, mayonnaise, herbs, grated cheese and various sauces.

  • Instead of ground beef, you can use pork, lamb, chicken or mixed.

One Comment

  • German

    Probably not just me, but many readers are used to thinking of strudel as an exclusively sweet pie with a fruit and berry filling. That is how it has long been customary to interpret this dish in our country. And we can not say that this interpretation is wrong. It is correct, but not complete. German cuisine knows not only sweet strudel, but also strudel potato-meat, cabbage-mushroom – a full-fledged and interesting second course. There are many varieties of strudel.

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