beef veggie strudel

Ingredients For beef veggie strudel

  • 2 lb
    ground chuck
  • 1/2 c
    butter
  • 2 Tbsp
    butter
  • 1 c
    bread crumbs
  • 2
    eggs, lightly beaten
  • 1/2 c
    parmesan cheese, grated
  • 2
    beef bouillon, crushed cubes
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    oregano
  • 1/2 tsp
    pepper
  • 1 tsp
    salt
  • 3
    celery stalks, sliced
  • 8 lg
    carrots peeled and grated
  • 2
    chopped onions
  • 12
    phyllo sheets
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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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