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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	ground	403.4676	0.0	89.7602	2.2667
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
yellow onion	3 -4		chopped	0.0	0.0	0.0	0.0
jalapeno pepper	1		seeded diced	1.6312	0.3656	0.0512	0.0208
red pepper	1		seeded diced	1.25	0.2753	0.0584	0.0138
butter	2	tablespoons	clarified	171.0	7.857	5.343	14.4
thyme	1	sprig		-	-	-	-
savory	2 -3			-	-	-	-
rosemary	1	sprig		-	-	-	-
breadcrumb	1 -2	tablespoon		403.4676	0.0	89.7602	2.2667
white wine	1/4	cup		-	-	-	-
cream	8	ounces	sour	449.056	10.5007	5.5338	43.885
egg	1		beaten	71.5	0.36	6.28	4.755
salt				-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
curly leaf parsley	3	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
phyllo dough	1	lb	thawed	1356.2671	238.5941	32.2057	27.2161
butter			melted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.