Beef Pork Strudel Recipes

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KOSHER PUFF PASTRY BEEF STRUDEL (MEAT)



Kosher Puff Pastry Beef Strudel (Meat) image

This kosher strudel is made with a seasoned ground beef mixture that is rolled in dairy-free puff pastry. It's a great dish to serve for Shabbat.

Provided by Giora Shimoni

Categories     Appetizer     Dinner     Entree     Lunch

Time 55m

Number Of Ingredients 14

2 tablespoons oil (olive or canola)
1 medium onion (finely chopped)
3 garlic cloves (minced)
2 pounds ground beef
2 tablespoons tomato puree (or ketchup)
2 tablespoons breadcrumbs (or matzo meal)
1 large egg (lightly beaten)
1 tablespoon oregano
1 tablespoon salt
1/2 tablespoon pepper
1 sheet puff pastry (pareve, thawed)
1 large egg yolk (beaten)
1 tablespoon sesame seeds (more or less as needed)
Optional: prepared marinara sauce

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F/200 C/Gas 6. Line a rimmed baking sheet with parchment paper .
  • Heat the oil in a large, heavy skillet over medium heat. Add the onion and saute just until soft and translucent, about 4 to 6 minutes. Add the garlic and saute for about 1 minute more or until fragrant. Remove from the heat and set aside.
  • In a large bowl, mix together the ground beef, tomato puree or ketchup, breadcrumbs or matzo meal , egg, oregano, salt, and pepper. Stir in the onion and garlic mixture.
  • Roll out the puff pastry until thin. Spread the meat mixture lengthwise on the dough, leaving a 1-inch border on all sides. Fold in the sides of the dough over the meat. Then, roll the dough up over the meat, like a jelly roll.
  • Place the strudel on the prepared baking pan. Brush the strudel with the egg yolk, and sprinkle evenly with sesame seeds.
  • Bake for 40 minutes or until the pastry is puffed, crisp and golden and the filling is cooked through. Remove from the oven and allow the strudel to rest 10 minutes, then cut and serve warm. Offer warm marinara sauce on the side if desired.
  • Serve and enjoy. Note: serve the strudels whole for a family-style meal. Or for a more elegant presentation, plate individual slices atop your favorite tomato-based sauce.

Nutrition Facts : Calories 271 kcal, Carbohydrate 4 g, Cholesterol 114 mg, Fiber 1 g, Protein 22 g, SaturatedFat 6 g, Sodium 626 mg, Sugar 1 g, Fat 18 g, ServingSize 1 strudel (10 to 12 servings), UnsaturatedFat 0 g

BEEF & PORK STRUDEL



Beef & Pork Strudel image

I can still remember the first time I ever had strudel; I thought that I had never tried anything so good; that was until I tasted a savory strudel. I was completely won over by slices of crisp, golden brown filo surrounding a delicious savory meat mixture.

Provided by Baby Kato

Categories     Beef

Time 2h

Number Of Ingredients 19

1 lb ground round, lean
1 lb ground pork, lean
4 onions, sweet or yellow
1 small jalapeno pepper, seeded and finely diced
1 large, sweet red pepper, seeded and finely diced
2 tbsp butter, melted
1 sprig thyme, fresh
3 savory leaves, fresh
1 sprig rosemary, fresh
2 tbsp breadcrumbs,
1/4 cup chicken broth or stock, good quality
1 cup sour cream
1 large egg, beaten
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp hot paprika
3 tbsp parsley, fresh, finely chopped
1 lb frozen filo dough, thawed
butter, melted, as needed

Steps:

  • 1. Sauté the onion and peppers in butter until translucent then add the ground meats, bread crumbs and brown well. Deglaze the pan with the chicken broth or stock. Next put the meat mixture to large bowl and allow to cool slightly.
  • 2. Add the fresh herbs, salt, pepper and paprika to the meat mixture and stir, then add the sour cream and egg making sure to mix thoroughly. Now place the mixture in the fridge (30 - 50 minutes) to cool completely.
  • 3. While the meat is cooling, unwrap the filo dough and lay flat on a damp towel, covering with a second damp towel (to keep from drying out). Transfer the filo sheets, one sheet at a time to a third damp towel, brushing each sheet with melted butter. Do not butter the last sheet after transferring it to the stack.
  • 4. Spoon the meat mixture onto lower ⅔ of the filo dough rectangle, leave room at the edges all the way round.
  • 5. Fold short ends of the rectangle in over meat mixture, then brush long end of the filo with beaten egg mixture.
  • 6. Grab moist towel on one side and use it to lift and roll the filo mixture into a strudel (roll), pinching the edged end to seal.
  • 7. Move the strudel, seal side down, to a well-greased baking sheet and brush the strudel with the remaining egg wash.
  • 8. Preheat the oven to 400°F. Bake 45 minutes until crisp and golden brown.
  • 9. Put strudel on cutting board to cool for 10 minutes before you slice it.

FRENCH ONION AND BEEF STRUDEL



French Onion and Beef Strudel image

I don't know where I got this recipe but I've been making it for years. The trick is the carmelized onions. So, so good!

Provided by Jekase

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup margarine or 1/4 cup butter
1 1/2 cups white onions, thinly sliced
6 ounces beef sirloin, sliced 1/8-inch thick
1 teaspoon flour
1 teaspoon brown sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
1 (8 ounce) can refrigerated crescent dinner rolls
2 tablespoons grated parmesan cheese
1/2 cup sour cream
1 cup au jus sauce

Steps:

  • Preheat oven to 375 degrees.
  • In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
  • Melt margarine in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
  • Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
  • Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2" wide strip, leaving about 1" at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbls. parmesan cheese.
  • Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.

Nutrition Facts : Calories 569.5, Fat 35.4, SaturatedFat 13.7, Cholesterol 94.1, Sodium 965, Carbohydrate 39.5, Fiber 3, Sugar 6.5, Protein 23.5

BEEF ONION STRUDEL



Beef Onion Strudel image

"I collect recipes that use crescent rolls, like this one," relates Judy Lohse of Belvidere, Illinois. "The filling in this strudel changes depending on what's in my vegetable drawer."

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8-10 servings.

Number Of Ingredients 12

1-1/2 cups sliced sweet onions
1/4 cup butter, cubed
1/2 pound ground beef
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
1 tube (8 ounces) refrigerated crescent rolls
3/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in butter until browned and caramelized; remove with a slotted spoon and keep warm. In the same skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, brown sugar, cumin, salt and pepper until blended. Gradually add the broth; cook for 8 minutes or until liquid is absorbed. Stir in reserved onion., Unroll dough and separate into four rectangles. Separate each rectangle at perforation into two triangles (see Fig. 1). Pinch two 6-in. sides together to form a triangle (see Fig. 2). Repeat with remaining dough., Place point of one triangle near the end of a greased baking sheet. Place point of second triable in center of first triangle. Repeat with remaining triangle (see Fig. 3)., Spoon beef mixture in a 1-1/2-in.-wide strip down the center; sprinkle with mozzarella cheese. Starting at one end, fold alternating points across filling. Pinch ends to seal. Sprinkle with Parmesan cheese. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5-10 minutes before slicing.

Nutrition Facts :

FRENCH ONION-BEEF STRUDEL



French Onion-Beef Strudel image

I prepared this flavorful strudel for my craft club meeting, and everyone asked me for the recipe. It makes such a nice presentation, so it's great to serve at gatherings.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1 loaf (1 pound) frozen bread dough, thawed
2 cups thinly sliced onion
1/4 cup butter, cubed
6 ounces beef tenderloin or top sirloin steak (1 inch thick)
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
3/4 cup shredded Monterey Jack cheese
6 tablespoons grated Parmesan cheese, divided
1 can (10 ounces) beef au jus gravy

Steps:

  • Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. , Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat. , Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. , With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.

Nutrition Facts : Calories 420 calories, Fat 18g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 986mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

SAVORY MEAT STRUDEL



Savory Meat Strudel image

I have a friend in Duxbury, MA, who used to describe herself as the "hamburger queen." This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company... This recipe is Bohemian in origin. You may substitute commercial puff pastry, if desired, although it will change the texture and make the results much heavier. Fussing with the phyllo is worth the time and effort.

Provided by LastBaron

Categories     Savory Pies

Time 1h45m

Yield 1 Strudel, 5 serving(s)

Number Of Ingredients 18

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 breadcrumbs
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

Steps:

  • 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.

BEEF AND PORK MEATLOAF, CZECH SEKANá



Beef and Pork Meatloaf, Czech Sekaná image

This is a classic Czech meatloaf recipe made from ground beef and pork. We call it sekaná in the Czech Republic, and it's very flavorful and juicy inside.

Provided by Petra Kupská

Categories     Main Course

Time 1h25m

Number Of Ingredients 12

1/2 lb (230 g) ground pork meat (fattier is preferable, for example pork shoulder or belly)
1/2 lb (230 g) ground beef meat (80 - 90 % lean)
2 onions
3/4 cup (180 ml) milk (warm)
4 cloves of garlic
1 and 1/2 cups white bread (diced)
1 whole egg
1/2 tsp caraway seeds (crushed)
1/2 Tbsp dried marjoram
1/2 tsp black pepper (ground)
2 tsp salt
bread crumbs (to thicken the meatloaf mix)

Steps:

  • Before start making sekaná, preheat the oven to 340 °F (180 °C).
  • Pour about ½ inch layer of water into the baking tray. Water and the fat make great dripping, poured over the sekaná while baking.
  • Peel onions and chop them finely.
  • Peel cloves of garlic and mash them, use a garlic press.
  • Add cubed white bread in a shallow bowl and pour over the warm milk. Let the bread cubes soak up all the milk, it takes about 5 minutes.
  • Place ground meat, both beef and pork, in a large mixing bowl.
  • Add chopped onion, mashed garlic, whole egg, soaked bread. Taste with crushed caraway seeds, dried marjoram, and ground pepper. Add salt.
  • Mix everything, preferably with your hands. Start with a fork, continue with your fingers. You need to make a smooth mass out of all ingredients. It takes about 2-3 minutes. If you find the meatloaf mix too thin, add some bread crumbs.
  • Shape a loaf, transfer it into a baking tray carefully, smooth the meatloaf surface.
  • Bake the meatloaf for 1 hour, pour the dripping in the bottom of the tray over the meatloaf at least twice.
  • Take it out of the oven and let it rest for 10 minutes before serving.
  • Serve warm, sliced, with potatoes (mashed or boiled).

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