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. 

Ingredients-

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.

Quick Beef Stroganoff

Spend today at the Connecticut Flower and Garden Show with my friend Heidi. Lots to see. Lots of great ideas!!!

For dinner, I made Quick Beef Stroganoff. Cooking Light recipe. So good. It took a little over 25 minutes to make. Loved the flavors. And anything with egg noodles can't be bad! The recipe calls for mushrooms. I substituted zucchini.

Ingredients-

6 1/2 cups water, divided

4 ounces uncooked egg noodles

1 pound flank steak, trimmed

Cooking spray

1 cup chopped onion

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon hot paprika

1 (6-ounce) package presliced exotic mushroom blend or sliced zucchini

1 cup lower-sodium beef broth, divided

5 teaspoons all-purpose flour

1/3 cup fat-free sour cream

3 tablespoons thinly sliced green onions

1 tablespoon butter

2 tablespoons chopped fresh flat-leaf parsley

Method-

Bring 6 cups water to a boil in a large saucepan. Add noodles; cook 5 minutes or until al dente. Drain.

Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 4 minutes or until browned. Remove beef from pan. Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan; sauté 4 minutes or until tender. Reduce heat to medium.

Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk. Add broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Cover and cook 8 minutes or until sauce thickens. Remove from heat; stir in sour cream, green onions, and butter. Serve beef mixture over egg noodles; sprinkle with parsley.

And The Nominees Are...

Yes, we have a nominee for the best of list for 2016. I know it is early in the year, but the fact is this will be tough to beat. Tonight we had the leftover Beef Bourguignon. I had put the leftovers in the freezer and they were as delicious, if not more, delicious than the night the dish was made. Let's see if we can do anything else this month that might beat out the Beef Bourguignon.