Austrian Savory Meat Strudel

Description
5 servings 1 Strudel. 1 hour preparation



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
 * 1/4 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

 * Saute chopped Onion and peppers in clarified butter until translucent.


 * Add ground meat and Bread Crumbs and brown well.


 * Deglaze by adding Wine (or chicken broth).
 * Stir and allow alcohol to dissipate.
 * Transfer meat mixture to large bowl and allow to cool slightly.
 * Season with fresh herbs, Salt, Pepper and Paprika; add Sour Cream and beaten egg, mixing thoroughly.
 * Allow mixture to cool completely in Refrigerator, about 15–30 minutes.
 * Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
 * Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
 * Do not butter the last sheet of phyllo after transferring it to the stack.
 * Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
 * Fold short ends of the rectangle in over meat mixture.
 * Brush long end of phyllo with beaten egg mixture.
 * 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.
 * Transfer the strudel, seal side down, to a well-greased baking sheet.
 * Brush entire strudel with remaining eggwash.
 * Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
 * Transfer strudel to cutting board, allow it to rest 5–10 minutes before slicing.
 * Serve with a Caesar or a composed salad for a delicious taste treat.
 * Makes a great luncheon or brunch dish, too.