Beef veggie strudel
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Beef veggie strudel
  Beef    Strudel    Carrots    Cheese    Ground Beef    Mushrooms  
Last updated 6/12/2012 1:08:08 AM. Recipe ID 34479. Report a problem with this recipe.
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      Title: Beef veggie strudel
 Categories: Carrots, Cheese, Filo/puff p, Ground beef, Mushrooms
      Yield: 8 Servings
      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
  NOTES : This makes 2 strudel rolls, 2 slices per serving.

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Recipe ID 34479 (Apr 03, 2005)

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