Beef Veggie Strudel
Yield
8 servingsPrep
25 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
ground |
|
| 2 | medium |
onions
chopped |
|
| 8 | large |
carrots
grated |
|
| 3 | each |
celery stalks
sliced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
garlic salt
|
|
| 2 | each |
bouillon cubes
crushed |
* |
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
bread crumbs
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
butter
|
|
| 12 | sheets |
phyllo (filo) pastry sheets
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
ground |
|
| 2 | medium |
onions
chopped |
|
| 8 | large |
carrots
grated |
|
| 3 | each |
celery stalks
sliced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
garlic salt
|
|
| 2 | each |
bouillon cubes
crushed |
* |
| 118 | ml |
Parmesan cheese
grated |
|
| 2 | large |
eggs
slightly beaten |
|
| 237 | ml |
bread crumbs
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
butter
|
|
| 12 | sheets |
phyllo (filo) pastry sheets
|
*
|
Directions
In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15 to 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 tablespoon 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℉ (200℃). for 30 minutes, or until light brown.
Cool for a few minutes on cooking sheet.
