Savoy cabbage and goose strudel in spicy tomato sauce

Ingredients:

• 350g goose meat (offcuts are perfect for this recipe), 50g smoked bacon, salt, 1/2 tsp ground black pepper, 2 cloves of garlic or 1/2 tsp Univer garlic paste, half a bunch of parsley, 2 boiled eggs, 150g white mushrooms, 8 large Savoy cabbage leaves, 1/2 tsp caraway seed, 1 pack phyllo pastry of 4 sheets, 2-3 tbsp oil, 3-4 tbsp bread crumbs
• for greasing the baking tray sheet and the pastry: 2 tablespoons of oil
• for the spicy tomato sauce: 1 onion or 1 tsp Univer onion paste, 3 tbsp oil, 200g Kecskeméti tomato paste, approx. 200ml water, 1 tbsp granulated sugar, the juice of half a lemon, approx. 1/2 tsp salt, a pinch of ground black pepper, 1/4 tsp oregano, 1 bay leaf, 1/2 tsp Univer hot Piros Arany or Erős Pista

1. Mince the goose meat and the bacon together. Add 1/2 tsp of salt, then season with pepper, crushed garlic or garlic paste and finely chopped parsley. Dice the eggs, slice the cleaned mushrooms and add them to the mix. Remove the tough core of the Savoy leaves, then boil them for 2-3 minutes in slightly salted water with caraway seeds, then drain them. 

2. Spread the phyllo pastry sheets on a damp kitchen towel, and sprinkle each sheet with oil and breadcrumbs. Add a generous amount of breadcrumbs to the top sheet, as this will absorb the moisture from the vegetables and the fat from the meat and prevent the pastry from becoming soggy.

3. Place the well-drained Savoy leaves on the pastry and spread them evenly with the meat mass. Roll it up like a strudel, then place it in a greased baking tray. Brush the top of the pastry with oil, then bake for about 40 minutes in a pre-heated oven at moderate heat (180 °C; or 165 °C in a fan-assisted oven).

4. Meanwhile, clean and finely chop or grate the onion and sauté in oil in a deep pan for about 8-10 minutes. The onion paste needs only one minute in the hot oil. Add the tomato paste and mix it well, dilute it with water and add a tangy flavour with the sugar and lemon juice. Add salt, flavour it with oregano and bay leaf and fire it up with Piros Arany. Stir and let it boil for 3-4 minutes, then remove it from the heat.

5. Cut the strudel into eight slices and serve them on four plates. Pour the tomato sauce around them.

Useful advice:

Make sure not to bake it too quickly, as the meat in the middle also needs to be cooked.