Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Chopped onion |
¼ cup | Butter |
1 can | (8 oz) well drained |
\N \N | Sauerkraut |
½ cup | Grey poupon |
1 teaspoon | Caraway seed |
8 \N | Sheets phyllo dough |
½ pounds | Thinly sliced corned beef |
¼ pounds | Sliced swiss cheese |
¾ cup | Sour cream |
In saucepan, over medium heat, cook onion in 1 Tbls. butter until tender. Stir in kraut, ¼ cup mustard & caraway seed. Melt remaining butter. Stack phyllo sheets, brushing with melted butter in between each layer. Top with layers of corned beef, cheese & kraut mixture to within 1" of edges. Roll up from long edge, jelly roll style, tucking in ends & brushing seams with butter. Place roll. seam side down on greased baking sheet. Cut slits on top of roll in 12 even sections, about ½" deep. Bake at 375 for 30-35 minutes or until golden brown.
To make sauce, blend remaining mustasrd & the sour cream. Slice roll & serve with sauce.
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