|2 pounds||Ground chuck|
|2 mediums||Onions; chopped|
|8 larges||Carrots; grated|
|3||Stalks celery; sliced|
|½ teaspoon||Garlic salt|
|2||Bouillon cubes; crushed|
|½ cup||Grated Parmesan cheese|
|2||Eggs; slightly beaten|
|1 cup||Bread crumbs|
|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.
MC formatting by bobbi744@...
NOTES : This makes 2 strudel rolls, 2 slices per serving.
Recipe by: Winner Beef Cook-off of Michigan Posted to MC-Recipe Digest V1 #722 by Roberta Banghart <bobbi744@...> on Aug 05, 1997