Beef & Pork Strudel

Baby Kato


I can still remember the first time I ever had strudel; I thought that I had never tried anything so good; that was until I tasted a savory strudel.

I was completely won over by slices of crisp, golden brown filo surrounding a delicious savory meat mixture.


☆☆☆☆☆ 0 votes

5 servings
1 Hr 15 Min
45 Min


  • ·
    1 lb ground round, lean
  • ·
    1 lb ground pork, lean
  • ·
    4 onions, sweet or yellow
  • ·
    1 small jalapeno pepper, seeded and finely diced
  • ·
    1 large, sweet red pepper, seeded and finely diced
  • ·
    2 tbsp butter, melted
  • ·
    1 sprig thyme, fresh
  • ·
    3 savory leaves, fresh
  • ·
    1 sprig rosemary, fresh
  • ·
    2 tbsp breadcrumbs,
  • ·
    1/4 cup chicken broth or stock, good quality
  • ·
    1 cup sour cream
  • ·
    1 large egg, beaten
  • ·
    1 tsp sea salt
  • ·
    1 tsp freshly ground black pepper
  • ·
    1 tsp hot paprika
  • ·
    3 tbsp parsley, fresh, finely chopped
  • ·
    1 lb frozen filo dough, thawed
  • ·
    butter, melted, as needed

How to Make Beef & Pork Strudel


  1. Sauté the onion and peppers in butter until translucent then add the ground meats, bread crumbs and brown well.

    Deglaze the pan with the chicken broth or stock.

    Next put the meat mixture to large bowl and allow to cool slightly.
  2. Add the fresh herbs, salt, pepper and paprika to the meat mixture and stir, then add the sour cream and egg making sure to mix thoroughly.

    Now place the mixture in the fridge (30 - 50 minutes) to cool completely.
  3. While the meat is cooling, unwrap the filo dough and lay flat on a damp towel, covering with a second damp towel (to keep from drying out).

    Transfer the filo sheets, one sheet at a time to a third damp towel, brushing each sheet with melted butter.

    Do not butter the last sheet after transferring it to the stack.
  4. Spoon the meat mixture onto lower ⅔ of the filo dough rectangle, leave room at the edges all the way round.
  5. Fold short ends of the rectangle in over meat mixture, then brush long end of the filo with beaten egg mixture.
  6. Grab moist towel on one side and use it to lift and roll the filo mixture into a strudel (roll), pinching the edged end to seal.
  7. Move the strudel, seal side down, to a well-greased baking sheet and brush the strudel with the remaining egg wash.
  8. Preheat the oven to 400°F.

    Bake 45 minutes until crisp and golden brown.
  9. Put strudel on cutting board to cool for 10 minutes before you slice it.

Printable Recipe Card

About Beef & Pork Strudel

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Hungarian

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