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Meat Strudel

4 servings

Ingredients

• 250 g leftover roast veal (finely sliced)
• 2 tbsp breadcrumbs (sautéed, grated)
• parsley (a little)
• 2 pcs egg yolks
• 4 tbsp sour cream
• 1 tsp capers
• 8 pcs anchovies (finely chopped)
• strudel dough (as needed)
• butter (for brushing) (a little)

Instructions

1. Mix the finely chopped leftover roast veal with sautéed, grated breadcrumbs and parsley, then stir in egg yolks, sour cream, capers, and finely chopped anchovies.
2. Spread this filling onto the strudel dough as with apple strudel, roll up into a spiral, place on a buttered baking sheet, brush with butter, and bake until golden brown.

Modernized from a treasured 19th-century German cookbook.