French Onion-Beef Strudel |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
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 king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce. Yield: 6 servings.
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