French Onion-Beef Strudel
Home-Style Soups, Salad and Sandwiches Cookbook
Try a FREE ISSUE of Taste of Home!
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.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 45 min. + rising Bake: 20 min.
Ingredients:
- 1 loaf (1 pound) frozen bread dough, thawed
- 2 cups thinly sliced onion
- 1/4 cup butter or margarine
- 6 ounces beef tenderloin or 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 over low heat 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. 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.