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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.
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How To make Beef Veggie Strudel's Videos
Chicken Mushroom Strudel - Food Wishes
This incredible looking savory chicken and mushroom strudel might seem like it takes some advanced pastry skills, but, as I prove in this video, it does not. And if you’re not into chicken and mushroom, this technique will work with any other type of meat filling. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Mushroom Strudel, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Recipe Vegetable Strudel
Recipe - Vegetable Strudel
INGREDIENTS:
●1 1/2 cups sharp cheddar cheese , shredded (6 oz)
●1 1/2 cups broccoli , chopped and cooked
●1 cup cauliflower , chopped and cooked
●1 cup carrot , chopped and cooked
●1 garlic clove , minced
●2 eggs , lightly beaten
●1/2 teaspoon salt
●1/2 teaspoon basil , dried
●1/2 teaspoon tarragon , dried
●1/4 teaspoon pepper
●7 sheets frozen phyllo pastry , thawed in the refrigerator melted butter or margarine
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
2913 Veggie Strudel wtih Saffron Sauce
INGREDIENTS
1 cup heavy cream
Pinch ground saffron
1 cup grated Parmigiano Reggiano cheese
4 tablespoons extra virgin olive oil
1 medium zucchini, finely chopped
1 medium eggplant, finely chopped
1 onion, finely chopped
1 Carrot, finely chopped
1 red sweet bell pepper, finely chopped
1 Celery, finely chopped
½ cup chopped Mozzarella cheese
Salt and black pepper to taste
4 sheets prepared puff pastry
1 Egg
Black sesame seeds for sprinkling
DIRECTIONS
In a small saucepan, combine the cream and saffron over low heat and stir to combine; cook over low heat until cream is slightly reduced. Stir in half the Parmigiano Reggiano cheese ; cover and set aside.
Heat olive oil in a saute pan and add all the vegetables and cook until they are very soft.
Transfer the vegetables to a bowl and mix in the remaining Parmigiano Reggiano cheese and the mozzarella cheese. Add salt and pepper to taste. ‘
Fill a tipless pastry bag with the mixture and set aside.
Roll out each sheet of puff pastry to 16 –inch square and cut into four 4-inch squares.
Starting at one end of the square, pipe out the vegetable mixture to within ½-inch of the edge. Roll each up like a spring roll, tucking in the two side ends as you roll and place the rolls seam side down on a parchment lined baking sheet.
Brush the tops with the beaten egg and sprinkle the sesame seeds over the top.
Bake in a preheated 400F oven for 20 minutes or until nicely browned.
Spoon some of the saffron sauce on a serving plate and top with one of the rolls. Serve warm
Spicy Potato and Vegtable Strudel
Spicy Potato Strudel winter warmer recipe! Filo Pastry crisply cooked with butter and filled with tikka spiced vegetables. Mushrooms, Carrots, Courgettes, Red Onion, Potato's finished with cheese and cream.
vegetable strudel
Ingredients
Filo pastry 400 g
Capsicum (Sliced) 1
Carrot (cubes) 2
Black pepper 1 tsp
Salt 1 tsp
Dried thyme 1 tsp
Onion (Sliced) 1
Garlic (chopped) 2 tsp
Mixed herbs 20 g
oil
Lemon zest 1