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Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Lard

  2. 2 lbs 908g / 32oz Pork shoulder - cut into 1" cubes,

  3. And seasoned with

  4. Salt - to taste, and Freshly-ground black pepper - to taste

  5. 2 Carrots - cut into 1 Spanish onion - cut into 1/4" dice

  6. 4 Red Hungarian peppers - cut into 2 tablespoons 30ml Paprika

  7. 7 oz 198g Speck - cut into 1/4" cubes

  8. 1/4 tablespoon 3.8ml Ground cloves

  9. 1/4 teaspoon 1 1/3ml Cinnamon

  10. 2 cups 474ml Red wine

  11. 1 Strudel Pastry Basic Recipe - (see recipe)

  12. 2 Egg yolks - beaten

  13. 1 Green Apple Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. In a heavy-bottomed casserole, heat lard until smoking. Add pork pieces, 5 or 6 at a time, and cook until golden-brown. Remove and add carrots, onion, peppers, paprika, speck, cloves, cinnamon and cook until softened, about 8 to 10 minutes.

  2. Add wine and bring to a boil. Add meat and return to a boil. Lower heat and simmer 1 1/2 hours until very tender. Season with salt and pepper and allow to chill 4 hours in the refrigerator.

  3. Preheat oven to 375 degrees.

  4. Roll out strudel dough into a 10- by 14-inch rectangle. Place cold pork stew in center and roll up like a strudel. Save cut scrap pieces of dough to garnish strudel with a design or the name of a loved one. Brush with beaten egg yolks, place on a cookie sheet and bake 50 to 60 minutes, until golden-brown and piping hot inside. Allow to rest 10 minutes and serve with Green Apple Sauce.

  5. This recipe yields 4 servings.

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