RCI-BR.007.0112.001
Savory Meat Strudel
" This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company... This recipe is Bohemian in origin.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- ground round1 lbbest quality lean
- ground pork1 lbleanest you can find (grinding your own is the very best idea here)
- yellow onions3 - 4 unitchopped
- jalapeno pepper1 unitseeded and diced fine
- red pepper1 unitseeded and diced fine
- 2 tablespoons
- 1 sprig
- leaves fresh savory2 - 3 unit
- 1 sprig
- 1 - 2 tablespoon
- ¼ cup
- 8 ounces
- egg1 unitbeaten
- salt1 unitpepper
- paprika1 teaspoonHungarian
- fresh curly-leaf parsley3 tablespoonsfinely chopped
- frozen phyllo dough1 lbthawed
- butter1 unitmelted,as needed
Method
1
Heat clarified butter in a large skillet over medium-high heat, then add the chopped yellow onions and cook, stirring occasionally, until softened and beginning to turn golden, about 5-7 minutes.
2
Add the diced jalapeno and red pepper to the skillet and cook for 2-3 minutes until slightly softened, then increase heat to medium-high and add the ground round and ground pork, breaking the meat apart with a wooden spoon.
3 minutes
3
Cook the meat mixture, stirring frequently, until the meat is browned and no pink remains, about 10-12 minutes, then drain excess fat if necessary.
12 minutes
4
Stir in the fresh thyme sprig, savory leaves, fresh rosemary sprig, Hungarian paprika, breadcrumbs, and white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet.
5
Reduce heat to medium and simmer for 3-4 minutes to allow the wine to reduce slightly and flavors to meld, then remove from heat and let cool for 5 minutes.
6
Once cooled, remove the thyme and rosemary sprigs from the meat filling, then stir in the sour cream, beaten egg, fresh parsley, and season to taste with salt and pepper.
7
Preheat oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat.
8
Lay out 3-4 sheets of thawed phyllo dough on a clean work surface, overlapping them slightly, and brush each layer lightly with melted butter.
9
Spread the cooled meat filling evenly along one long edge of the phyllo stack, leaving about 2 inches from the edge, then fold that edge over the filling and roll tightly into a log, tucking in the sides as you roll.
10
Place the rolled strudel seam-side down on the prepared baking sheet and brush the entire exterior generously with melted butter.
11
Bake in the preheated 375°F oven for 30-35 minutes until the phyllo is deep golden brown and crispy.
35 minutes
12
Remove from the oven and allow the strudel to rest for 5 minutes before slicing and serving.