1. Saute 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. [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step. 10. ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter. 11. Do not butter the last sheet of phyllo after transferring it to the stack. 12. 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. 13. Fold short ends of the rectangle in over meat mixture. 14. Brush long end of phyllo with beaten egg mixture. 15. 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. 16. Transfer the strudel, seal side down, to a well-greased baking sheet. 17. Brush entire strudel with remaining eggwash. 18. Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown. 19. Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing. 20. Serve with a Caesar or a composed salad for a delicious taste treat. 21. Makes a great luncheon or brunch dish, too. ---------------------------------------------------------------------------
Nutrition
Ingredients
