{"id":2700,"date":"2015-11-05T21:59:01","date_gmt":"2015-11-05T19:59:01","guid":{"rendered":"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2700"},"modified":"2016-01-08T16:10:14","modified_gmt":"2016-01-08T14:10:14","slug":"admonter-fleischstrudel","status":"publish","type":"post","link":"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2700","title":{"rendered":"Admonter Fleischstrudel"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Fleischstrudel\" src=\"https:\/\/s3-eu5.ixquick.com\/cgi-bin\/serveimage?url=http%3A%2F%2Fcook13.com%2Ffiles%2Flib%2F600x350%2Fbanica1.jpg&amp;sp=8fd0364a2ff3807de2ce961c39ef8771\" alt=\"\" width=\"420\" height=\"245\" \/><\/p>\n<p>Rezept aus der Benediktinerabtei Admont\/\u00d6sterreich<br \/>\n(f\u00fcr 4 bis 6 Personen)<\/p>\n<h2>Zutaten<\/h2>\n<p>(Strudelteig) 250g Weizenmehl, 1 Prise Salz, 20g Oliven\u00f6l, 1 Ei, 125ml lauwarmes Wasser, fl\u00fcssige Butter zum Bestreichen, Mehl zum Ausrollen und Best\u00e4uben<\/p>\n<p>(F\u00fcllung) 1 gro\u00dfe Zwiebel, 3 Knoblauchzehen, 1 bis 2 EL Oliven\u00f6l, 500g gemischtes Hackfleisch, 125 ml Rotwein, Salz, Pfeffer, 1 TL Oregano, 1 TL Thymian, 1 Bund Petersilie, 1 Eigelb, ca. 50 ml Milch, 1 Prise Zucker<\/p>\n<h2>Zubereitung<\/h2>\n<ol>\n<li>Das Mehl mit dem Salz, Oliven\u00f6l, dem Ei und dem Wasser in eine Sch\u00fcssel geben und von der Mitte aus zu einem Teig verarbeiten.<\/li>\n<li>Zu einer Kugel formen, mit ein wenig von der fl\u00fcssigen Butter bestreichen und an einem warmen Ort ca. 30 min. ruhen lassen. Zwischenzeitlich den Backofen auf 180\u00b0C, Umluft 160\u00b0C und Gas Stufe 3 vorheizen.<\/li>\n<li>Anschlie\u00dfend den Teig halbieren, auf einer bemehlten Arbeitsfl\u00e4che hauchd\u00fcnn ausrollen und ausziehen. Den Teig erneut mit fl\u00fcssiger Butter bestreichen und leicht mit Mehl best\u00e4uben.<\/li>\n<li>F\u00fcr die F\u00fcllung die Zwiebel und die Knoblauchzehen sch\u00e4len, fein schneiden und im erhitzten Oliven\u00f6l glasig schwitzen.<\/li>\n<li>Das Hackfleisch zugeben und unter R\u00fchren anbraten. Mit dem Rotwein abl\u00f6schen. Mit Salz, Pfeffer, Oregano und Thymian w\u00fcrzen und 5 min. k\u00f6cheln lassen.<\/li>\n<li>Zum Schluss die verlesene, gewaschene und fein gehackte Petersilie unterheben. Die F\u00fcllung auf die 2 Teigh\u00e4lften streichen, diese aufrollen und die Oberfl\u00e4che mit der restlichen fl\u00fcssigen Butter bestreichen.<\/li>\n<li>Die Strudel u-f\u00f6rmig auf ein mit Backpapier ausgelegtes Backblech legen und ca. 30 min. backen.<\/li>\n<li>10 min. vor Ablauf der Backzeit das Eigelb mit Milch und Zucker verquirlen und die Strudel damit rundherum bestreichen. Danach herausnehmen, in Scheiben schneiden, dekorativ anrichten und servieren.<\/li>\n<\/ol>\n<p>Der Strudel schmeckt auch gut, wenn 100g Emmentaler oder Gouda vor dem Zusammenrollen auf die Hackfleischmasse gestreut werden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rezept aus der Benediktinerabtei Admont\/\u00d6sterreich (f\u00fcr 4 bis 6 Personen) Zutaten (Strudelteig) 250g Weizenmehl, 1 Prise Salz, 20g Oliven\u00f6l, 1 Ei, 125ml lauwarmes Wasser, fl\u00fcssige Butter zum Bestreichen, Mehl zum Ausrollen und Best\u00e4uben (F\u00fcllung) 1 gro\u00dfe Zwiebel, 3 Knoblauchzehen, 1 bis 2 EL Oliven\u00f6l, 500g gemischtes Hackfleisch, 125 ml Rotwein, Salz, Pfeffer, 1 TL Oregano, &hellip; <a href=\"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2700\" class=\"more-link\"><span class=\"screen-reader-text\">Admonter Fleischstrudel<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[232],"tags":[],"class_list":["post-2700","post","type-post","status-publish","format-standard","hentry","category-vatican-cocking-guide"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - 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