Volga –German Recipe: Strudli ( Shtrudli, Shtrudle, Strudel)

Ingredients
Dough for Strudli
Spareribs (Let butcher crack ribs into serving – size pieces) or other meat, cut into serving pieces
1 can (1 lb, 11 oz) sauerkraut, drained
1 small onion, peeled and finely chopped
1 tablespoon melted butter
Dash salt
Dash pepper
6 tablespoons cooking oil
6 medium potatoes, pared and halved
Instructions
1. Make Strudli: Dough for Strudli with baking powder or Dough for Strudli with active dry yeast.
a. Dough for Strudli with baking powder: 500 g sifted plain flour, 1 teaspoon salt, 250 ml of liquid (in it 2 eggs, and the rest must be yoghurt or buttermilk), ½ teaspoon baking powder. In a mixing bowl combine all ingredients and leave for 20 minutes.
b. Dough for Strudli with active dry yeast: 500 g sifted plain flour, 1 package (¼ ounce) active dry yeast, 250 ml of liquid (in it 2 eggs, and the rest must be yoghurt or buttermilk), 1 teaspoon salt, 1 teaspoon sugar, 4 tablespoons lukewarm water for yeast. In a small bowl, sprinkle yeast over water with sugar. Let stand 5 minutes to dissolve yeast. Pour yeast in a mixing bowl with flour. Combine. Add liquid with eggs and yoghurt or buttermilk and salt. Combine. Cover and let rise in a warm place until doubled in bulk.
Turn dough (with baking powder or active yeast) out onto a floured surface. Knead. Roll out dough into a circle. Brush it with 1 tablespoon or two tablespoons melted butter. Roll up the circle. Cut into parts. These are Strudli or may be dumplings or Wickel Nudel for you?
2. The next step:
Heat the oil in a saucepan and fry the meat for 5 minutes. Add the onion, salt, pepper and fry for 5 minutes more. Transfer to a large flameproof casserole (large skillet or saucepan). Meat will be the first layer.
The second layer – sauerkraut.
The third layer – potatoes. And then pour into the casserole water. Just enough water to cover only a small part of potatoes.
The fourth layer — Strudli on top of the potatoes.
Cover the casserole (large skillet or saucepan) tightly so that steam cannot escape. Bring to a boil and cook over low heat for 45 minutes.
Remove from the heat and only then open the casserole. Unroll Strudli and serve them with sauerkraut and meat. Don't forget to sprinkle Strudli with an additional portion of melted butter. Good Appetite!
So my mother used to cook Strudli. But I cook Strudli, potatoes, sauerkraut with meat separately. and only then put them together. You can see that on the photo.
Irma Sabelfeld