Meat Strudel with Onion Sauce

For the stuffing, sauté the onions in oil, add the meat and sauté vigorously. Pour red wine or must and cook until the liquid is completely reduced. Allow to cool. Then season with garlic, parsley and spices. If the mixture does not bind well enough, add 2 eggs. If the mixture is too dry, stir in some crème fraîche.Roll out the puff pastry on a floured work surface into a thin rectangle the length of the baking tray, place the filling in the middle and fold the two sides over each other. Press down well and brush with beaten egg.Roll out strudel dough on a well-floured cloth to a thin rectangular shape as well, then pull out with the back of your hand from the center outward until the dough is thin and translucent. Continue to pull out the slightly thicker edges all around until it is the same thickness all over. Trim off the thicker outer edges. Brush dough with oil or butter.Spread the filling on the upper third of the pulled out dough, lift the cloth slightly and roll up the strudel. Cut off the ends of the strudel and carefully place seam side down on a prepared baking sheet. Bake in a preheated oven at 165 °C for about 40-45 minutes. For the onion sauce, blanch the onion strips in salted water, drain well. Sauté in butter, dust with flour and pour in soup. Cook the onions until soft. Then add cream and blend. Spicy finish

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