Beef Veggie Strudel

* Exported from MasterCook *

Beef Veggie Strudel

Recipe By : Winner Beef Cook-off of Michigan
Serving Size : 8 Preparation Time :0:00
Categories : Carrots Cheese
Filo/Puff Pastry Ground Beef
Mushrooms Onions
4 Star

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground chuck
2 medium onions -- chopped
8 large carrots -- grated
3 stalks celery -- sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon garlic salt
2 bouillon cubes -- crushed
1/2 cup grated Parmesan cheese
2 eggs -- slightly beaten
1 cup bread crumbs
2 tablespoons butter
1/2 cup butter
12 sheets Filo dough

In a large frypan, brown ground chuck, onions, mushrooms, carrots and
celery for 15-20 minutes. Drain. Add seasonings and bouillon cubes,
grated Parmesan cheese and eggs. Mix well. Divide into two equal
portions. Set aside. Place damp cloth on counter. Gently lay fillo leaves
on towel. Using pastry brush, brush on melted margarine. Sprinkle lightly
with bread crumbs. Repeat twice, using 2 leaves per layer. Place half of
meat mixture on long side. Dot with 1 T. butter. With help of towel, roll
up and place on buttered or Pam sprayed cooking sheet. Brush with more
melted butter. Repat with remaining ingredients. Bake at 400 F. for 30
minutes, or until light brown. Cool for a few minutes on cooking sheet.

MC formatting by bobbi744@sojourn.com


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NOTES : This makes 2 strudel rolls, 2 slices per serving.

Yummy.