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