French Onion-Beef Strudel Recipe
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.
- 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
- 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 1996, p83
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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