Ingredients: |
Ingredients: 1 loaf (1 pound) frozen bread dough, thawed 2 cups thinly sliced onion 1/4 cup butter 6 ox beef tenderloin or siloin steak 1 tsp flour 1 tsp brown sugar 1/2 tsp ground cumin 1/4 tsp salt 1/4 tsp pepper 1/2 cup beef broth 3/4 cup shredded Monterey Jack cheese 6 Tbs. grated Parmesan cheese, divided 1 can beef au jus gravy
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Directions: |
Directions:Allow dough to rise until nearly doubled. Meanwhile in a skillet, saute onion in butter over low heat for 15-20 minutes or until golden brown. With slotted spoon, remove onion fron 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 liquif has evaporated. Remove from heat.
Punch dough down; roll on a floured surface to a 16x12 rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Moterey Jack cheese and 4 Tbs 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. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375º for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce. |