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French Onion-Beef Strudel Recipe

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This recipe for French Onion-Beef Strudel, by , is from From Grandmas to Mom to Us!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Connie Butler

Category:
Category:

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

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 375 for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.

Personal Notes:
Personal Notes:
I made this the year we were at the Buffalo in Darrouzett for Christmas. Corbin loved it so much and has asked for the recipe - so here you go! Enjoy! I bought pre-cooked brisket at the deli.

 

 

 

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