Savory Meat Strudel

Recipe by LastBaron
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 5
YIELD: 1 Strudel
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Saute chopped onion and peppers in clarified butter until translucent.
  • Add ground meat and bread crumbs and brown well.
  • Deglaze by adding wine (or chicken broth).
  • Stir and allow alcohol to dissipate.
  • Transfer meat mixture to large bowl and allow to cool slightly.
  • Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
  • Allow mixture to cool completely in refrigerator, about 15-30 minutes.
  • Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
  • [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
  • ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
  • Do not butter the last sheet of phyllo after transferring it to the stack.
  • Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
  • Fold short ends of the rectangle in over meat mixture.
  • Brush long end of phyllo with beaten egg mixture.
  • Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
  • Transfer the strudel, seal side down, to a well-greased baking sheet.
  • Brush entire strudel with remaining eggwash.
  • Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
  • Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
  • Serve with a Caesar or a composed salad for a delicious taste treat.
  • Makes a great luncheon or brunch dish, too.
Advertisement