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French Onion-Beef Strudel Recipe

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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.

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French Onion-Beef Strudel Recipe

Prep: 45 min. + rising Bake: 20 min.

Yield: 6 Servings

45 20 65

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 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

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. Yield: 6 servings.

Originally published as French Onion-Beef Strudel in Home-Style Soups, Salad and Sandwiches Cookbook , p83

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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