1 1/2 pounds beef top round steak, cut 1/2 inch thick
1/2 pound ground pork
4 ounces braunschweiger
1/2 cup chopped green onion
2 tablespoons milk
1 clove garlic, minced
1/4 teaspoon dry mustard
1 large carrot, cut into 2" julienne strips
2 tablespoons cooking oil
1/4 cup chopped green onion
2 teaspoons instant beef bouillon granules
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
8 ounces frozen phyllo dough, thawed
6 tablespoons butter, melted
2 tablespoons flour
2 tablespoons snipped parsley
1/2 teaspoon paprika
1/2 cup sour cream
1. Trim excess fat from steak. Cut steak into 6 equal sized pieces. With a meat mallet pound each piece to 1/4" thickness, forming a rectangle. In bowl, combine ground pork, braunschweiger, the 1/2 cup green onion, the milk, garlic, and dry mustard; mix well. Spread 1/6 of the braunschweiger mixture over each steak. Arrange carrot strips crosswise atop meat. Starting from the short side, roll up meat, jelly roll style, folding in sides. Secure meat rolls with wooden picks or string.
2. In 10 or 12" skillet, brown the meat rolls on all sides in hot oil. Drain off excess fat. Combine 1 cup water, the 1/4 cup onion, the bouillon granules, Worcestershire sauce, thyme, marjoram, and pepper. Pour over meat. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Remove meat rolls from skillet. Pat dry with paper toweling. Remove wooden picks or string. Reserve juices in skillet.
3. On a baking sheet, stack 6 phyllo dough sheets, brushing each sheet liberally with melted butter. (Keep remaining sheets covered a damp towel). Cut the buttered stack crosswise in to thirds. Position one meat roll at one end of each phyllo dough stack. Carefully lift phyllo dough, pressing against meat. Roll up, folding in sides. Press ends to seal. Using a sharp knife, diagonally score the top layers of each phyllo roll 3 times. Repeat with remaining phyllo and meat rolls. Place meat rolls, seam side down, in a shallow baking pan. Brush with any remaining melted butter. Bake at 400 degrees for 15 to 18 minutes.
4. For sauce, strain skillet juices; skim excess fat. Reserve 1 cup juices. Blend four, parsley, and paprika into sour cream. Stir in reserved juices Add sour cream mixture to skillet. Cool and stir until bubbly. Cook and stir 2 minutes more. Do not boil. To serve, spoon some sauce onto platter, arrange rolls on top.