beef veggie strudel
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Ingredients For beef veggie strudel
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2 lbground chuck
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1/2 cbutter
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2 Tbspbutter
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1 cbread crumbs
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2eggs, lightly beaten
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1/2 cparmesan cheese, grated
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2beef bouillon, crushed cubes
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1/2 tspgarlic salt
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1/2 tsporegano
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1/2 tsppepper
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1 tspsalt
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3celery stalks, sliced
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8 lgcarrots peeled and grated
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2chopped onions
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12phyllo sheets
How To Make beef veggie strudel
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1In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15-20 minutes.
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2Drain.
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3Add seasonings and bouillon cubes, grated parmesan cheese and eggs.
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4Mix well.
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5Divide into two equal portions.
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6Set aside.
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7Place damp cloth on counter.
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8Gently lay phyllo leaves on towel.
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9Using pastry brush, brush on melted butter.
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10Sprinkle lightly with bread crumbs.
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11Repeat twice, using 2 leaves per layer.
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12Place half of meat mixture on long side.
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13Dot with 1 tablespoon butter.
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14With help of towel, roll up and place on buttered or non-stick spray covered cooking sheet.
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15Brush with more melted butter.
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16Repeat with remaining ingredients.
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17Bake at 400 for 30 minutes, or until light brown.
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18Cool for a few minutes on cooking sheet.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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