Styria Beef Strudel

Fry half of the mince briefly if necessary (for better taste) and fry grated root vegetables. Season with salt, pepper, mustard and chopped herbs to taste. Let the mixture cool down. Then mix with egg, breadcrumbs and remaining raw minced meat. Season again to taste. Spread strudel dough (on floured cloth) or puff pastry, brush with a little melted butter and spread meat filling on two-thirds of dough surface. Place blanched, quenched chard leaves on top and roll up strudel. Close ends tightly. Place on a baking sheet lined with parchment paper (or greased) and pierce the strudel several times with a skewer (to prevent it from bursting). Brush with egg yolk and bake in a preheated oven at 180 °C for about 25 minutes. Let it cool down a bit and cut it open with an electric knife.

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