carrots peeled and grated
beef bouillon, crushed cubes
parmesan cheese, grated
In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15-20 minutes.
Add seasonings and bouillon cubes, grated parmesan cheese and eggs.
Divide into two equal portions.
Place damp cloth on counter.
Gently lay phyllo leaves on towel.
Using pastry brush, brush on melted butter.
Sprinkle lightly with bread crumbs.
Repeat twice, using 2 leaves per layer.
Place half of meat mixture on long side.
Dot with 1 tablespoon butter.
With help of towel, roll up and place on buttered or non-stick spray covered cooking sheet.
Brush with more melted butter.
Repeat with remaining ingredients.
Bake at 400 for 30 minutes, or until light brown.
Cool for a few minutes on cooking sheet.