Austrian Savory Meat Strudel

Description

 * 1 hour preparation
 * Makes 1 Strudel / 5 servings.



Ingredients

 * 1 lb ground round, best quality lean
 * 1 lb ground pork, leanest you can find (grinding your own is the very best idea here)
 * 3 – 4 yellow onions, chopped
 * 1 jalapeno pepper, seeded and diced fine
 * 1 red pepper, seeded and diced fine
 * 2 tablespoons clarified butter
 * 1 sprig fresh thyme
 * 2 – 3 leaves fresh savory
 * 1 sprig fresh rosemary
 * 1 – 2 tablespoon plain bread crumbs
 * ¼ cup white wine (substitute chick broth if no wine at hand)
 * 8 ounces sour cream
 * 1 egg, beaten
 * salt, pepper
 * 1 teaspoon paprika, Hungarian
 * 3 tablespoons fresh curly-leaf parsley, finely chopped
 * 1 lb frozen phyllo dough, thawed
 * butter, melted, as needed

Directions

 * 1) Sauté chopped onion and peppers in clarified butter until translucent.
 * 2) Add ground meat and bread crumbs and brown well.
 * 3) Deglaze by adding wine (or chicken broth).
 * 4) Stir and allow alcohol to dissipate.
 * 5) Transfer meat mixture to large bowl and allow to cool slightly.
 * 6) Season with fresh herbs, salt, pepper and paprika; add sour cream and beaten egg, mixing thoroughly.
 * 7) Allow mixture to cool completely in refrigerator, about 15 – 30 minutes.
 * 8) Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
 * 9) Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
 * 10) Do not butter the last sheet of phyllo after transferring it to the stack.
 * 11) Remove meat mixture from refrigerator and spoon onto lower ⅔ of the phyllo dough rectangle, leaving room at the edges all the way round.
 * 12) Fold short ends of the rectangle in over meat mixture.
 * 13) Brush long end of phyllo with beaten egg mixture.
 * 14) Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
 * 15) Transfer the strudel, seal side down, to a well-greased baking sheet.
 * 16) Brush entire strudel with remaining egg wash.
 * 17) Transfer sheet to preheated 400°F oven and bake 45 minutes until crisp and golden brown.
 * 18) Transfer strudel to cutting board, allow it to rest 5 – 10 minutes before slicing.
 * 19) Serve with a caesar or a composed salad for a delicious taste treat.
 * 20) Makes a great luncheon or brunch dish, too.