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How To make Beef Veggie Strudel
2 pounds ground chuck
2 medium onions
chopped
8 large carrots :
grated
3 stalks celery sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon garlic salt
2 bouillon cubes :
crushed
1/2 cup grated Parmesan cheese
2 eggs -- slightly beaten
1 cup bread crumbs
2 tablespoons butter
1/2 cup 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
How To make Beef Veggie Strudel's Videos
Baking strudel this way with beef and mushroom makes it extremely tasty and nutritious.
It's so delicious you'll want to cook this every weekend. Make a very delicious strudel filled with beef, mushroom and pizza cheese. It is soft and delicious. Easy and quick food recipe. #recipe #asmr #strudel #beefrecipe #فطيرة اللحم #etlitart
#슈트루델 #シュトルーデル #馅饼 #foodie #Fleischstrudel #gerichte
Bake it, eat it, then repeat :) The whole family will love this recipe!
Subscribe for weekly updates and write your impression in the comments and let me know what you want me to cook next time! Enjoy.
Ingredients:
2 Onions
5 Mushrooms
1 Puff Pastry
1/2 Chilli pepper
Cheddar Cheese (50g)
Pizza cheese (50g)
1 Paprika
Ground Beef (250g)
Pickled Jalapeno (50g)
3 tablespoons of Tomato Sauce
Butter (50g)
Spices:
1 teaspoon of Salt
1 teaspoon of Black Pepper
1 teaspoon of Turmeric
1 teaspoon of Oregano
For outside of the strudel:
1 tablespoon of Milk
1 Egg Yolk
Episode 2 Beef and Vegetable Strudel - mit deutschem Untertitel!
This is a really tasty but simple dish, sure to surprise your guests.
Have fun squishing the mixture through your fingers.
It's a bit messy but it's well worth it :))
Enjoy!
Und für alle meine deutschen Freunde werden die Videos von nun an deutsche Untertitel haben!
Ingredients for 4 serves:
1 roll of puff pastry ≈ 40cm x 25cm
200 g minced beef
120 g chopped bacon
2 slices gouda cheese
2 eggs (1 for the mixture and 1 for the egg wash)
1 medium onion
1 medium carrot
1 medium sweet potato (alternatively 1 large potato)
1 smallish zucchini
100 g mushrooms
2 cloves garlic, peeled and crushed
1 tsp rosemary (fresh or dried)
1 tsp thyme (fresh or dried)
1 tsp cumin
1 tsp Ras el Hanout (alternatively ½ tsp mild curry)
1 tsp ground black pepper
1 tsp salt
Black and white sesame seeds as garnish
Method:
Preheat the oven to 180 degrees
Peel and chop the onion
Peel and grate the carrot and the sweet potato
Grate the zucchini (no need to peel it)
Chop the mushrooms
Peel and crush the garlic
Strip the leaves off the thyme
Strip and chop the rosemary
Place all the vegetables in a large mixing bowl
One after the other, add the minced beef, bacon, 1 egg and all the herbs & spices
Mix well by squeezing the filling through your fingers and simultaneously stirring
Spread the puff pastry with its paper on a bench (on baking/parchment paper, if using rolled-out pastry)
Spoon the filling onto the pastry
Flatten and form well into a 5 cm high loaf
Lay the cheese slices over the filling
Wrap the filling with the pastry, stretching it gently where required
Twist and fold the ends up and over the strudel
Cover the strudel with beaten egg and sprinkle the sesame seeds over the top
Prick holes all along both sides with a fork to let steam escape
Bake in the middle of the oven till golden brown (about 45 to 50 minutes, but more like 50 to be safe)
Serve with home made tomato ketchup (or normal ketchup) and chili sauce
Roasted root vegetable strudel
Chef Jason Parsons teaches us how to make a roasted root vegetable strudel that takes advantage of some great winter veggies.
Beef Strudel with Mushrooms, Spinach & Pine Nuts
This BEEF STRUDEL WITH MUSHROOMS, SPINACH & PINE NUTS always gets devoured. I make double quantity and freeze half, so that after a busy day I can just roll the meat up in the pastry and dinner is in the oven in 4 minutes.
Vegetable Cheese Strudel Part 1
Yields: 6 servings
Ingredients:
½ pkg. Puff Pastry Sheets
1 egg
1 tbsp. water
2 tbsp. olive oil
2 green or red peppers, cut into 2-inch strips
2 cups sliced mushrooms
1 cup cubed eggplant
1 small onion, sliced
2 tsp. minced garlic
1 tsp. dried basil
1 cup shredded mozzarella cheese
Preparation Directions:
~ Thaw puff pastry sheet at room temperature 30 minutes. Mix egg and water.
~ In a large skillet heat oil. Add vegetables, garlic and basil and cook until tender and the liquid has evaporated. Cool to room temperature.
~ Unfold pastry on a lightly floured surface and roll into a 16 x 12-inch rectangle. Spoon vegetable mixture on the bottom half of the short side to within 1-inch of edges. Top with cheese. Starting at the short side roll up jelly roll fashion. Place seam side down on baking sheet. Tuck in ends to seal. Brush with egg mixture.
~ Bake at 400 degrees for 25 minutes or until golden brown. Serve warm.
The BEST Beef Strudel Ever!
March 2013