Viennese Pork Strudel

Introduction to Viennese Pork Strudel

The Viennese Pork Strudel is a savory delight hailing from the culinary traditions of Vienna, Austria. Known for its flaky crust and rich filling, this dish captures the essence of Viennese comfort food. The strudel has a storied past, with roots tracing back to the Austro-Hungarian Empire. While the apple strudel may be famous in the sweet category, the pork strudel stands out for its hearty, savory profile, making it a beloved meal for many during festive seasons.

Ingredients

• Pork – 500g, finely chopped or minced
• Onion – 1 large, finely chopped
• Garlic – 2 cloves, minced
• Mushrooms – 200g, sliced
• Butter – 50g
• Flour – 2 tablespoons
• Chicken broth – 200ml
• Sour cream – 50ml
• Mustard – 1 tablespoon
• Thyme – 1 teaspoon, dried
• Salt – to taste
• Pepper – to taste
• Phyllo pastry – 6 sheets
• Egg – 1, beaten
• Parsley – for garnish, freshly chopped

Preparation

Preparing the Filling

Begin by heating half of the butter in a large pan over medium heat. Add the onion and garlic, sautéing until they are soft and translucent. Stir in the mushrooms and continue cooking for about five minutes until they have released their moisture and turned golden brown. Remove this mixture and set aside.

In the same pan, add the remaining butter and then the pork. Cook, stirring occasionally, until the meat is browned all over. Sprinkle the flour over the pork, stirring quickly to incorporate, then gradually add the chicken broth while stirring continuously to prevent lumps. Allow this mixture to simmer for about 10 minutes until it thickens slightly.

Stir the sour cream, mustard, and the sautéed onion and mushroom mixture into the pan with the pork. Season with thyme, salt, and pepper to taste. Let it cool slightly before assembling the strudel.

Assembling the Strudel

Preheat your oven to 180°C (350°F). Prepare a baking sheet with parchment paper.

Lay out one sheet of phyllo pastry on a clean, flat surface. Brush with butter or a little oil. Continue to layer on one sheet at a time, brushing each with butter, until you have stacked all six sheets.

Place the cooled pork mixture on one end of the stacked layers, leaving a border around the edges. Begin rolling the pastry tightly from the filling end, folding the edges inwards as you go to seal the filling inside.

Once rolled, transfer the strudel to the prepared baking sheet, seam-side down. Brush the top with the beaten egg for a shiny, golden finish. Make a few slashes on the top to allow steam to escape.

Cooking

Bake the strudel in the preheated oven for about 40-45 minutes until the pastry is golden brown and crisp. Use a cooking timer to keep track of cooking time. Once cooked, remove from the oven and let it rest for about 5 minutes before slicing.

How to Enjoy the Meal

The Viennese Pork Strudel is best enjoyed hot. Serve slices garnished with freshly chopped parsley. It pairs well with a fresh side salad or steamed vegetables for a balanced meal. For an authentic Austrian experience, enjoy your strudel with a glass of Gruner Veltliner or an Austrian beer.