Authentic home cooking from Argentina, with US measurements. 
German Strudel in Stew
This recipe was passed down to me from my mother-in-law, who got it from her own mother-in-law, a German immigrant. I make it when my wife misses her mom a lot.
German Strudel in Stew
This recipe was passed down to me from my mother-in-law, who got it from her own mother-in-law, a German immigrant. I make it when my wife misses her mom a lot.
Open in Cookpad AppSteps
- 1
Chop all the ingredients for the stew.
- 2
Add oil to a large pot over medium heat and sear the beef. Gradually add garlic, seasonings, onion, celery, and carrot, stirring constantly.
- 3
When everything is juicy, add the water along with the potatoes, squash, and enough salt. Continue cooking.
- 4
Mix all the dough ingredients and knead until you have a smooth ball. Roll it out; if it's too tight, place it in a bag and freeze for 10 minutes, then roll it out again until it's 1/16 to 1/8 inch thick (2-3 mm). You can stretch it by brushing a little oil on top and pulling the edges.
- 5
Sprinkle baking soda evenly over the dough, add a bit more oil (not too much or it will turn blue), and roll up the dough from one edge to form a log.
- 6
Add tomato sauce to the stew pot, mix well, and place the dough log(s) made in the previous step on top of the stew. Cover and cook for 25-40 minutes over medium heat.
- 7
When the dough is cooked through (check by cutting one of the logs in half), remove and serve.
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