Beef Veggie Strudel Recipe

Name: Beef Veggie Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef chuck ground; 2 medium onions chopped; 8 large carrots grated; 3 each celery stalks sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon oregano; 1/2 teaspoon garlic salt; 2 each bouillon cubes crushed; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 2 large eggs slightly beaten; 1 cup bread crumbs; 2 tablespoons butter; 1/2 cup butter; 12 sheets phyllo (filo) pastry sheets

Servings: persons

2 pounds beef chuck ground
2 medium onions chopped
8 large carrots grated
3 each celery stalks sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon garlic salt
2 each bouillon cubes crushed
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
2 large eggs slightly beaten
1 cup bread crumbs
2 tablespoons butter
1/2 cup butter
12 sheets phyllo (filo) pastry sheets

1
In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15 to 20 minutes.
2
Drain.
3
Add seasonings and bouillon cubes, grated Parmesan cheese and eggs.
4
Mix well.
5
Divide into two equal portions.
6
Set aside.
7
Place damp cloth on counter.
8
Gently lay fillo leaves on towel.
9
Using pastry brush, brush on melted margarine.
10
Sprinkle lightly with bread crumbs.
11
Repeat twice, using 2 leaves per layer.
12
Place half of meat mixture on long side.
13
Dot with 1 tablespoon butter.
14
With help of towel, roll up and place on buttered or Pam sprayed cooking sheet.
15
Brush with more melted butter.
16
Repat with remaining ingredients.
17
Bake at 400F (200C).
18
for 30 minutes, or until light brown.
19
Cool for a few minutes on cooking sheet.

1059

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds beef chuck ground, 2 medium onions chopped, 8 large carrots grated, 3 each celery stalks sliced, and more.

Yes, Beef Veggie Strudel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Veggie Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions