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- 1 hour preparation
- Makes 1 Strudel / 5 servings.
- 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
- ¼ 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
- Sauté 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 ⅔ 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 egg wash.
- Transfer sheet to preheated 400°F 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.