Ham Strudel Budavari Art with Dill and Paprika Sauce
This golden brown strudel with its smoky ham and sauerkraut filling is one of the signature dishes at Matthias Cellar Restaurant. Note the easy way to make strudel: instead of spending a long time stretching a dough to paper thinness, you begin with thin sheets of phyllo.
Ingredients
- Filling
- Smoked bacon fat or salt pork - 2 ounces, cubed
- White Onion - 1 large, sliced
- Bay Leaves - 8
- Whole juniper berries - 2 tablespoons
- Dry white wine - 1 cup
- sauerkraut - 2 cups, rinsed and drained
- Smoked Bacon - 1 cup, julienned
- Smoked bacon fat or salt pork - 1 ounce, cubed
- Smoked Ham - 1 cup, diced
- White Mushrooms - 6 large, chopped
- Red Bell Pepper - 1, seeded, deribbed, and diced
- Freshly ground black pepper to taste
- Goose Liver - 3/4 cup, cooked, cooled, and diced
- Salt (optional)
- Eggs - 2
- Phyllo Dough - 3 sheets
- Vegetable Oil - 3/4 cup
- Dill-Paprika Sauce
- Vegetable Oil - 1 tablespoon
- White Onion - 1 small, chopped
- Hungarian paprika - 3 tablespoons
- Chicken Stock - 1 cup
- Sour Cream - 1/2 cup
- Heavy (whipping) cream - 1/2 cup
- Flour - 3 tablespoons
- Red Bell Pepper - 1, seeded, deribbed, and diced
- Oil - 1 tablespoon
- Dill - 2 tablespoons, dried, ground
- Sour Cream - 1/2 cup
- Tomato - 1 large, cut into thin wedges
- Carrot - 1 large, shaved into long strips
- Dill - 1 tablespoon dried ,
- Dill sprigs - 4 large
Instructions
To make the filling: In a large skillet, cook the bacon or salt pork over medium heat to render the fat. Put the onion in the skillet and cook for 2 minutes, until soft and translucent. Add the bay leaves and juniper berries and saute for 1 minute. Add the sauerkraut and toss to mix. Pour in 1/2 cup of the white wine and stir up the small browned bits from the bottom of the pan. Remove from heat and set aside. Let rest for about 2 minutes, then stir in the remaining 1/2 cup wine.
In a medium skillet over medium-high heat, toss the julienned bacon and bacon fat dice together. Cook, stirring, about 1 minute. Add the ham dice, mushrooms, and bell pepper and cook, stirring, for 1 minute. Season with pepper. Add the goose liver, toss to mix, and cook 1 minute. Remove from heat. Stir into the cabbage mixture. Adjust the seasoning with salt (optional) and stir in the eggs, mixing well. Remove the bay leaves.
Preheat the oven to 350 F. Oil a baking sheet. Place 1 sheet of phyllo dough on a damp cloth on a flat work surface and lightly brush with oil. Place another sheet of phyllo on top and brush with oil. Place a third sheet of phyllo on top, brush with oil, and spoon the filling in a strip down one side, leaving a strip of phyllo showing along the edges. Roll up the strudel, starting with the strip along the edge of the filling, using the cloth to help. Place the strudel on the prepared pan, tuck the ends under, and brush with oil. Bake 20 to 25 minutes, until golden brown.
To make the sauce: Heat the oil in a medium skillet over medium-high heat and saute the onions until soft and translucent. Stir in the paprika off the heat, then return to the heat and cook for 30 seconds to bring up the flavor. Add the stock, reduce the heat to medium, and let simmer. In a small bowl, combine the sour cream and heavy cream. Gradually stir in the flour with a whisk, stirring to break up any lumps. Add the peppers to the stock mixture. Put two large spoonfuls of the stock mixture into the cream mixture, stirring to blend, then stir the cream mixture back into the stock mixture, whisk gently to blend completely, and let cook to thicken, stirring occasionally to prevent sticking.
In a separate medium skillet, heat the oil over medium-high heat and add the dill. Cook 30 seconds, then pour the cream mixture into the dill and mix well.
To serve: Slice the strudel and stand two slices on each plate. Spoon dill-paprika sauce onto the plates. Place the sour cream in a squeeze bottle and dot the sauce with sour cream. Pull through the sour cream dots with the point of a sharp knife or a toothpick to create a design. Dip the edge of the carrot strips in dried dill. Garnish the plates with tomato slices, carrot strips, and dill sprigs.
