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French Onion-Beef Strudel

 French Onion-Beef Strudel
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.
6 ServingsPrep: 45 min. + rising Bake: 20 min.

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.

2 of 2

French Onion-Beef Strudel (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.