Lung Strudel Baked or Boiled

Sauté the finely chopped shallot in butter and allow to cool. Coarsely mince the cooked Beuschel. Mix in the sweated shallot and the egg yolk. Season with salt, pepper, chopped herbs and garlic. Beat the egg whites until stiff and fold in loosely. Spread on two thirds of the strudel dough sheet and roll up. Either bake in the oven (20 – 30 minutes, initially at 180 °C, then at 160 °C), then cut into diagonal slices or use a plate to cut four-centimeter cushions and cook in the beef broth for ten minutes.

Preparation Tip:

The cooked beuschel can be obtained from the butcher. The lung strudel is excellent for preparation in the steamer.

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