Strudel Meat Roll
|Lean ground beef||2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Phyllo dough sheet||12|
In a large frying pan over medium heat, saute onion in 2 tablespoons of the butter until transparent.
Add mushrooms and meat and saute until meat loses its pinkness, stirring until crumbly.
Turn into a large bowl and season with salt, pepper, oregano, and garlic; let cool slightly.
Add eggs and mix lightly.
Then mix in the cheese, parsley, and crumbs.
Take 6 sheets of fila (keep remainder covered with clear plastic film) and overlap them to make a 15 by 24-inch rectangle (arrange layers to distribute as evenly as possible).
Melt the remaining butter and use to brush fila lightly as you go so layers stick together.Spread cooled filling over fila to within 1 1/2 inches of the long sides and 3 inches of each end.
Fold the l 1/2-inch edges over the filling.
Then fold one of the 3-inch edges of fila over meat and continue rolling up like a compact jelly roll.
Lay out 6 more sheets of fila to make a 15 by 24-inch rectangle, brush with butter, and fold in long sides 1 1/2 inches.
Set meat roll across a narrow end and roll up.
Brush with remaining butter and place on a 10 by 15-inch baking pan.
Bake, uncovered, in a 375Â° oven for 30 to 35 minutes or until roll is golden brown.
(If made ahead, chill covered; reheat in a 375Â° oven for 30 minutes.) Transfer to a serving platter and serve at table, cut in 1-inch slices.
Pass sour cream to spoon over slices.