In a heavy-bottomed casserole, heat the lard until smoking. Add the veal pieces, 5 or 6 at a time, and cook until golden brown. Remove and add the carrots, onion, peppers, paprika, speck, cloves, cinnamon, and cook until softened, about 8 to 10 minutes. Add the wine and bring to a boil. Add the meat and return to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, until the meat is very tender. Season with salt and pepper and allow to chill 4 hours in a refrigerator.
Preheat the oven to 375 degrees F.
Roll out the strudel dough into a 10 by 14-inch rectangle. Place the cold veal stew in center and roll up like a strudel. Save cut scrap pieces of dough to garnish the strudel with a design or the name of a loved one (?Billy Bob?, for example). Brush with beaten egg yolks, place on a cookie sheet and bake for 50 to 60 minutes, until golden brown and piping hot inside. Allow to rest 10 minutes and serve with green applesauce.
Strudel Pastry Austro-Italian Style:
In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs. Slowly add ice water until dough comes together. Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture.
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out onto a board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding process and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
Green Applesauce:
Quarter the apples and place them in a saucepan over medium heat with the sugar, grappa, cinnamon, salt and lemon juice. Cook until soft and broken down, about 10 to 15 minutes. Remove from heat, stir in chives and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1476.82 Kcal (6183 kJ)
Calories from fat	518.39 Kcal
		% Daily Value*
Total Fat	57.6g	89%
Cholesterol	461.82mg	154%
Sodium	2214.61mg	92%
Potassium	1673.95mg	36%
Total Carbs	138.71g	46%
Sugars	55.53g	222%
Dietary Fiber	12.67g	51%
Protein	67.85g	136%
Vitamin C	29.8mg	50%
Vitamin A	0.7mg	22%
Iron	4.7mg	26%
Calcium	165.7mg	17%

Amount Per 100 g
Calories	143.84 Kcal (602 kJ)
Calories from fat	50.49 Kcal
		% Daily Value*
Total Fat	5.61g	89%
Cholesterol	44.98mg	154%
Sodium	215.69mg	92%
Potassium	163.04mg	36%
Total Carbs	13.51g	46%
Sugars	5.41g	222%
Dietary Fiber	1.23g	51%
Protein	6.61g	136%
Vitamin C	2.9mg	50%
Vitamin A	0.1mg	22%
Iron	0.5mg	26%
Calcium	16.1mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

33.5

Points
35

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar

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