Beef Veggie Strudel

Savory strudel doesn’t get nearly enough love, and this one is here to change that. Flaky layers of butter-brushed phyllo dough wrap around a filling packed with ground chuck, grated carrots, mushrooms, celery, and a generous hit of Parmesan.

Oregano and crushed bouillon cubes punch up the seasoning, while beaten eggs bind the whole thing into a sliceable, golden-crusted roll that shatters when you cut into it.

This recipe makes two full strudels, so you’ve got dinner tonight and a showstopper appetizer stashed away for later.

Kitchen Tips

• Keep the phyllo sheets covered with a damp towel while you work. They dry out and crack in minutes if left exposed.
• Brush every layer generously with melted butter and sprinkle with breadcrumbs. The crumbs absorb moisture from the filling and keep the pastry crisp.
• Drain the meat and vegetable mixture thoroughly before rolling. Excess liquid is the fastest way to a soggy strudel.
• Let the baked strudel cool for a few minutes before slicing. A sharp serrated knife works best to cut through without crushing the layers.