Thursday, February 15, 2024

Beef and Cheese Strudel

Oops, I forgot the onions! Usually, this is Beef and Onion Strudel. When I put the strudel in the oven to bake I remembered the onions...

It was fine without the onions. 

1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup butter
1 1/2 cups white onions, thinly sliced
6 ounces beef sirloin, sliced 1/8-inch thick
1 teaspoon flour
1 teaspoon brown sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
6 sheets of phyllo dough, thawed
Olive Oil for phyllo dough
Melted Butter for phyllo dough

Method -
Preheat oven to 375 degrees.

In a small bowl combine mozzarella cheese and 1/4 Parmesan cheese. 
Set aside.

Melt butter in a large skillet over medium heat. 

Add onions. Cook and stir until the onions are a rich, golden-brown color. 
Remove onions with a slotted spoon and set aside, leaving dripping in the pan.

Add beef to the skillet. 

Cook and stir until evenly browned; 2-3 minutes. 

Return onions and any juice to the skillet. 

Add flour, brown sugar, cumin, salt, pepper, and beef broth. 

Cook and stir (scraping the bottom of the pan) for 5 minutes or until almost all the liquid is absorbed.

Line a baking sheet with parchment paper.

Prepare the phyllo.
Unroll phyllo sheets and cover them with a lightly damp dish towel. 

Place one sheet of phyllo on the parchment paper. 

Brush with oil. 

Repeat for a total of 6 sheets of phyllo.

Spoon beef mixture down the center leaving about 1” at the top and bottom. 

Sprinkle with the cheese mixture.

Fold the sides over to cover the filling and fold the end in.

Flip the strudle over placing the seam side down. 

Brush the roll with butter.

Bake in preheated 375ºF oven for 20-25 minutes or until golden brown. 

Remove from oven to wire rack to cool slightly before serving.

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