INGREDIENTS

INSTRUCTIONS

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.
MC formatting by bobbi744@sojourn.com
NOTES : This makes 2 strudel rolls, 2 slices per serving.
Recipe by: Winner Beef Cook-off of Michigan Posted to MC-Recipe Digest V1
#722 by Roberta Banghart <bobbi744@sojourn.com> on Aug 05, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”