Stroganoff Strudel

Strudel Pastry

• 120 g water
• 250 g plain flour plus extra for dusting
• 20 g vegetable oil
• 1 pinch fine sea salt

Filling

• 3 sprigs fresh parsley leaves only
• 100 g sliced wholemeal bread torn in pieces
• ½ lemon thin peelings of skin only
• 2 beef fillet steaks (approx. 400 g total)
• 1 tsp hot paprika
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 20 g unsalted butter diced
• 400 g fresh button mushrooms sliced (5 mm)
• 2 garlic cloves
• ½ beef stock cube (for 0.5 l) crumbled
• 1 Tbsp English mustard powder
• 80 g shallots halved
• 15 g olive oil plus 1 Tbsp for frying

Assembly

• 2 egg yolks from large eggs, lightly beaten
• 80 g sour cream