Beef Strudel
A savoury Austrian-style strudel with a seasoned beef filling wrapped in crisp pastry. (Reconstructed — classic proportions): the source page listed only the title, so a faithful standard method is given below.
Ingredients
| — | Strudel (filo) pastry |
| — | Minced beef |
| — | Onion |
| — | Garlic |
| — | Butter, melted |
| — | Salt and pepper |
Instructions
(Reconstructed — classic proportions)
- Finely chop the onion and sauté in a little oil until soft. Add the minced beef and brown, breaking it up, then season with salt and pepper.
- Stir in chopped garlic and herbs and cook until any liquid has evaporated. Leave the filling to cool.
- Lay out the strudel (filo) pastry, brush with melted butter and spread the cooled beef filling along one edge.
- Roll up the strudel, tucking in the ends, and place seam-side down on a lined baking tray. Brush with more butter or beaten egg.
- Bake at 190°C for about 30–35 minutes until golden and crisp. Rest briefly, then slice and serve.