Beef Veggie Strudel

1 hours Prep: 25 minutes Cook: 50 minutes

655 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	pounds	beef chuck	ground
2	medium	onions	chopped
8	large	carrots	grated
3	each	celery stalks	sliced
1	teaspoon	salt
1/2	teaspoon	black pepper
1/2	teaspoon	oregano
1/2	teaspoon	garlic salt
2	each	bouillon cubes	crushed
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
2	large	eggs	slightly beaten
1	cup	bread crumbs
2	tablespoons	butter
1/2	cup	butter
12	sheets	phyllo dough

Directions

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 degrees F.

for 30 minutes, or until light brown.

Cool for a few minutes on cooking sheet.

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Nutrition Facts

Serving Size 279g

Amount per Serving

Calories 655 64% of calories from fat

	% Daily Value*
Total Fat 47.0g	72%
Saturated Fat 22.0g	111%
Trans Fat 0.0g
Cholesterol 214mg	71%
Sodium 745mg	31%
Total Carbohydrate 20.0g	7%
Dietary Fiber 3.0g	14%
Sugars 6.0g
Protein 37.0g	75%

Vitamin A	254%		Vitamin C	11%
Calcium	16%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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