Beef Veggie Strudel

Beef Veggie Strudel Recipe

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  • 2 lb
    ground chuck
  • 2
    chopped onions
  • 8 large
    carrots peeled and grated
  • 3
    celery stalks, sliced
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 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
  • 1/2 c
  • 12
    phyllo sheets

How to Make Beef Veggie Strudel


  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.

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About Beef Veggie Strudel

Course/Dish: Beef
Other Tag: Quick & Easy

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