Austrian Savory Meat Strudel

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

5 servings 1 Strudel. 1 hour preparation

[edit] Ingredients

• 1 lb ground round, best quality Lean
• 1 lb ground Pork, leanest you can find (grinding your own is the very best idea here)
• 3-4 Yellow Onions, chopped
• 1 Jalapeno Pepper, seeded and diced fine
• 1 Red Pepper, seeded and diced fine
• 2 tablespoons Clarified Butter
• 1 sprig fresh Thyme
• 2-3 leaves fresh Savory
• 1 sprig fresh Rosemary
• 1-2 tablespoon plain Bread Crumbs
• 1/4 cup White Wine (substitute chick broth if no wine at hand)
• 8 ounces Sour Cream
• 1 egg, beaten
• salt, Pepper
• 1 teaspoon Paprika, Hungarian
• 3 tablespoons fresh curly-leaf Parsley, finely chopped
• 1 lb frozen phyllo dough, thawed
• butter, melted,as needed

[edit] 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.
• 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.

[edit] Other Links

[edit] See also