Beef Stew With Strudel

2 ½ pound beef (lamb or chicken) may be substituted for beef
2 T. butter or fat
1 onion, sliced
1 cup green peppers, sliced
1 cup raw carrots, diced
1 bay leaf
1 cup raw turnips, diced (optional)
1 cup frozen peas or string beans (optional)
3 cups potatoes, cubed
¼ cup flour
1 tsp salt
¼ tsp pepper

Cut meat into 1 ½ squares
Season with salt and pepper and roll in flour
Melt butter in chicken fryer or Dutch oven
Brown meat on all sides in fat
Add onion and sauté until clear
Add 1 quart of water and bay leaf
Simmer one hour
Add vegetables and enough water to cover stew
Cook 10 – 15 minutes

Strudel
Mix 2 ½ cups flour
1 egg beaten
½ tsp salt
½ tsp baking powder
Add enough water to make soft dough
Divide dough into 3 parts
Roll out paper thin
Brush top with melted butter (1/2 cup for all)
Stretch heavy edges and roll up like a jellyroll
Cut into 2 inch strudels
Simmer on top of stew for 15 to 20 minutes

Serves 8