Beef Veggie Strudel Recipe

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Beef Veggie Strudel

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Ingredients

2 lb
ground chuck
2
chopped onions
8 large
carrots peeled and grated
3
celery stalks, sliced
1 tsp
salt
1/2 tsp
pepper
1/2 tsp
oregano
1/2 tsp
garlic salt
2
beef bouillon, crushed cubes
1/2 c
parmesan cheese, grated
2
eggs, lightly beaten
1 c
bread crumbs
2 Tbsp
butter
1/2 c
butter
12
phyllo sheets

Directions Step-By-Step

1
In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15-20 minutes.
2
Drain.
3
Add seasonings and bouillon cubes, grated parmesan cheese and eggs.
4
Mix well.
5
Divide into two equal portions.
6
Set aside.
7
Place damp cloth on counter.
8
Gently lay phyllo leaves on towel.
9
Using pastry brush, brush on melted butter.
10
Sprinkle lightly with bread crumbs.
11
Repeat twice, using 2 leaves per layer.
12
Place half of meat mixture on long side.
13
Dot with 1 tablespoon butter.
14
With help of towel, roll up and place on buttered or non-stick spray covered cooking sheet.
15
Brush with more melted butter.
16
Repeat with remaining ingredients.
17
Bake at 400 for 30 minutes, or until light brown.
18
Cool for a few minutes on cooking sheet.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy