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1
Saute chopped onion and peppers in clarified butter until translucent.
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2
Add ground meat and bread crumbs and brown well.
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3
Deglaze by adding wine (or chicken broth).
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4
Stir and allow alcohol to dissipate.
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5
Transfer meat mixture to large bowl and allow to cool slightly.
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6
Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
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7
Allow mixture to cool completely in refrigerator, about 15-30 minutes.
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8
Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
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9
[Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
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10
]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
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11
Do not butter the last sheet of phyllo after transferring it to the stack.
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12
Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
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13
Fold short ends of the rectangle in over meat mixture.
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14
Brush long end of phyllo with beaten egg mixture.
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15
Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
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16
Transfer the strudel, seal side down, to a well-greased baking sheet.
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17
Brush entire strudel with remaining eggwash.
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18
Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
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19
Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
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20
Serve with a Caesar or a composed salad for a delicious taste treat.
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21
Makes a great luncheon or brunch dish, too.
