Lung Swirl

Fry onions in hot oil until light, add minced Beuschel and fry briefly. Allow to cool slightly and stir in the egg. If the mixture is too soft, add some breadcrumbs. Season with salt, pepper, marjoram and garlic. Place the strudel sheets on top of each other on a delicately moistened tea towel, brush with melted butter and spread the cooled mixture on about one third of the strudel dough surface. Roll up with the help of the tea towel and divide into portions with the back of your hand. Press the edges tightly. In a large pot, bring salted water to a boil, place strudel and let stand for about 15 minutes. (Or brush the strudel with egg yolk and bake whole in a preheated oven at about 200 °C for 15 minutes, let cool and cut into pieces of any size). Serve in hot beef soup.

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