Recipe - Beef Veggie Strudel

2 pound Ground chuck
2 md Onions; chopped
8 lg Carrots; grated
3 Stalks celery; cut or sliced up
1 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Oregano
One half teaspoon Garlic salt
2 Bouillon cubes; crushed
One half cup Grated Parmesan cheese
2 Eggs; slightly beaten
1 cup Bread crumbs
2 tablespoon Butter
One half cup Butter
12 Sheets Filo dough

In a large frypan, brown ground chuck, onions, mushrooms, carrots and
celery for 1520 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

NOTES : This makes 2 strudel rolls, 2 slices per serving.

Recipe by: Winner Beef Cookoff of Michigan Posted to MCRecipe Digest V1
#722 by Roberta Banghart bobbi744@sojourn.com on Aug 05, 1997