beef veggie strudel

Name: Beef Veggie Strudel
Ingredients: 2 pound(s) ground chuck; 2 - chopped onions; 8 large carrots peeled and grated; 3 - celery stalks, sliced; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) oregano; 1/2 teaspoon(s) garlic salt; 2 - beef bouillon, crushed cubes; 1/2 cup(s) parmesan cheese, grated; 2 - eggs, lightly beaten; 1 cup(s) bread crumbs; 2 tablespoon(s) butter; 1/2 cup(s) butter; 12 - phyllo sheets

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Ingredients

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

How To Make beef veggie strudel

Step 1

In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15-20 minutes.

Step 2

Drain.
Step 3

Add seasonings and bouillon cubes, grated parmesan cheese and eggs.
Step 4

Mix well.
Step 5

Divide into two equal portions.
Step 6

Set aside.
Step 7

Place damp cloth on counter.
Step 8

Gently lay phyllo leaves on towel.
Step 9

Using pastry brush, brush on melted butter.
Step 10

Sprinkle lightly with bread crumbs.
Step 11

Repeat twice, using 2 leaves per layer.
Step 12

Place half of meat mixture on long side.
Step 13

Dot with 1 tablespoon butter.
Step 14

With help of towel, roll up and place on buttered or non-stick spray covered cooking sheet.
Step 15

Brush with more melted butter.
Step 16

Repeat with remaining ingredients.
Step 17

Bake at 400 for 30 minutes, or until light brown.
Step 18

Cool for a few minutes on cooking sheet.
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