Strudel Aus Kalbslunge Recipe

History of Strudel Aus Kalbslunge:

Strudel Aus Kalbslunge, also known as Veal Lung Strudel, is a traditional dish originating from Austrian cuisine. It is a unique and somewhat rare delicacy that requires specific preparation and cooking techniques to bring out its flavors and textures. The recipe has been passed down through generations and is still a beloved choice for special occasions and gatherings.

Fun Facts about Strudel Aus Kalbslunge:

1. The use of veal lung in this dish might seem unusual to some, but it is a traditional ingredient that lends a unique flavor and texture to the strudel.
2. Veal lung is extremely tender when cooked properly, creating a melt-in-your-mouth experience with each bite.
3. This dish showcases the resourcefulness of Austrian cuisine, as it utilizes parts of the animal that might otherwise go to waste.
4. Austrian cuisine has a rich history of strudel recipes, with both sweet and savory variations. While apple strudel is the most famous internationally, savory strudels like Strudel Aus Kalbslunge offer a delightful alternative.

Recipe for Strudel Aus Kalbslunge:

Ingredients:
- 1 veal lung
- 1 veal heart
- Salt
- 1 onion
- Few bay leaves
- Dough for strudel (same as any other strudel)
- Chopped parsley
- Ground black pepper
- Ground mace or nutmeg
- Grated peel of half a lemon
- 1/4 cup white wine
- 2 egg yolks
- Fat (for frying and basting)

Instructions:

1. Wash the veal lung and heart thoroughly in salt water. Place them in a pot of cold water, adding salt, one onion, and a few bay leaves. Bring to a boil and cook until very tender.
2. While the lung and heart are cooking, prepare the dough for the strudel. Follow a basic strudel dough recipe or use pre-made dough if desired.
3. Once the veal lung and heart are cooked, remove them from the water and chop them as finely as possible. Heat some fat in a saucepan and add the chopped lung and heart.
4. To the saucepan, add chopped parsley, a little salt, ground black pepper, ground mace or nutmeg, grated peel of half a lemon, and a quarter cup of white wine.
5. Cook the mixture for a few minutes, allowing the flavors to combine. Then, add the beaten yolks of two eggs to thicken the mixture. Remove the saucepan from the heat and let the mixture cool.
6. Roll out the dough as thin as possible, ensuring that it can hold the filling without tearing. Spread the cooled mixture evenly over the dough.
7. Carefully roll the dough, encasing the filling completely. Place the strudel in a well-greased pan and sprinkle flakes of fat on top. This will help create a crispy and delicious crust.
8. Preheat the oven to 180°C (350°F) and bake the strudel for about 30-40 minutes or until golden brown.
9. Baste the strudel often with the fat from the pan while it is baking to ensure moisture and enhance the flavors.
10. Once the Strudel Aus Kalbslunge has finished baking, remove it from the oven and let it rest for a few minutes before serving. The strudel is best enjoyed hot.

Similar Recipe Dishes:

Although Strudel Aus Kalbslunge is a unique dish, Austrian cuisine offers a variety of other strudel recipes that are worth exploring. Here are a few similar recipe dishes you might enjoy:

1. Apfelstrudel: Apple strudel is arguably the most famous strudel variation. It features a sweet filling of thinly sliced apples, sugar, cinnamon, and sometimes raisins or nuts. It is usually served warm with a dusting of powdered sugar and a side of vanilla sauce or whipped cream.

2. Spinatstrudel: Spinach strudel is a savory option made with sautéed spinach, onions, garlic, and herbs. It is often combined with feta or ricotta cheese for extra flavor. The mixture is wrapped in strudel dough and baked until golden and crispy.

3. Käsestrudel: Cheese strudel is a delicious combination of creamy, tangy cheese and flaky pastry. Popular cheese choices include quark, ricotta, cottage cheese, or a combination of different varieties. It can be enjoyed both warm and cold, making it a versatile treat.

4. Krautstrudel: Krautstrudel, or cabbage strudel, is a savory delight. Finely chopped or shredded cabbage is sautéed with onions and herbs, then wrapped in strudel dough and baked until golden. It is often accompanied by creamy sauces or sour cream for dipping.

Whether you're a fan of traditional strudels or curious to try something new, Austrian cuisine offers a wide range of delightful recipes for every taste preference. Experiment with different fillings, both sweet and savory, and enjoy the magic of the flaky and flavorful strudel.