Beef Veggie Strudel

Title:
Beef Veggie Strudel

Yield:
8 Servings

Categories:
Carrots,
Cheese,
Filo/puff
p,
Ground
beef,
Mushrooms




Ingredients:





     2 lb Ground chuck


     2 md Onions; chopped


     8 lg Carrots; grated


     3    Stalks celery; sliced


     1 ts Salt


   1/2 ts Pepper


   1/2 ts Oregano


   1/2 ts Garlic salt


     2    Bouillon cubes; crushed


   1/2 c  Grated Parmesan cheese


     2    Eggs; slightly beaten


     1 c  Bread crumbs


     2 tb Butter


   1/2 c  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


 


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


 


 Recipe by: Winner Beef Cook-off of Michigan Posted to MC-Recipe Digest V1


 #722 by Roberta Banghart 
on Aug 05, 1997