• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Beef Veggie Strudel

  • Recipe Submitted by on

Category: Cheese, Beef, Carrots

 Ingredients List

  • 2 lb Ground chuck
  • 2 md Onions; chopped
  • 8 lg Carrots; grated
  • 3 Stalks celery; sliced
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Oregano
  • 1/2 ts Garlic salt
  • 2 Bouillon cubes; crushed
  • 1/2 c Grated Parmesan cheese
  • 2 Eggs; slightly beaten
  • 1 c Bread crumbs
  • 2 tb Butter
  • 1/2 c 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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