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.
- [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
- ]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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3017.96 Kcal (12636 kJ) | ||
| Calories from fat | 2008.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 223.16g | 343% | |
|---|---|---|---|
| Cholesterol | 456.46mg | 152% | |
| Sodium | 1518.02mg | 63% | |
| Potassium | 2376.06mg | 51% | |
| Total Carbs | 151.67g | 51% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 10.49g | 42% | |
| Protein | 94.44g | 189% | |
| Vitamin C | 97.1mg | 162% | |
| Iron | 10.2mg | 57% | |
| Calcium | 323.9mg | 32% | |
| Amount Per 100 g | |||
| Calories | 265.44 Kcal (1111 kJ) | ||
| Calories from fat | 176.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.63g | 343% | |
|---|---|---|---|
| Cholesterol | 40.15mg | 152% | |
| Sodium | 133.52mg | 63% | |
| Potassium | 208.99mg | 51% | |
| Total Carbs | 13.34g | 51% | |
| Sugars | 0.29g | 13% | |
| Dietary Fiber | 0.92g | 42% | |
| Protein | 8.31g | 189% | |
| Vitamin C | 8.5mg | 162% | |
| Iron | 0.9mg | 57% | |
| Calcium | 28.5mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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