French Onion and Beef Strudel |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
3. 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.
4. 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.
5. 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.
6. Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.
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