Austrian Savory Meat Strudel

==Description==
* 1 hour preparation
* Makes 1 Strudel / 5 servings. 
==Ingredients==
* 1 lb ground round, best quality lean
* 1 lb ground pork, leanest you can find (grinding your own is the very best idea here)
* 3 – 4 yellow onions, chopped
* 1 jalapeno pepper, seeded and diced fine
* 1 red pepper, seeded and diced fine
* 2 tablespoons clarified butter
* 1 sprig fresh thyme
* 2 – 3 leaves fresh savory
* 1 sprig fresh rosemary
* 1 – 2 tablespoon plain bread crumbs
* ¼ cup white wine (substitute chick broth if no wine at hand)
* 8 ounces sour cream
* 1 egg, beaten
* salt, pepper
* 1 teaspoon paprika, Hungarian
* 3 tablespoons fresh curly-leaf parsley, finely chopped
* 1 lb frozen phyllo dough, thawed
* butter, melted, as needed
==Directions==
# Sauté chopped onion and peppers in clarified butter until translucent.
# Add ground meat and bread crumbs and brown well.
# Deglaze by adding wine (or chicken broth).
# Stir and allow alcohol to dissipate.
# Transfer meat mixture to large bowl and allow to cool slightly.
# Season with fresh herbs, salt, pepper and paprika; add sour cream and beaten egg, mixing thoroughly.
# Allow mixture to cool completely in refrigerator, about 15 – 30 minutes.
# Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
# Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
# Do not butter the last sheet of phyllo after transferring it to the stack.
# Remove meat mixture from refrigerator and spoon onto lower ⅔ of the phyllo dough rectangle, leaving room at the edges all the way round.
# Fold short ends of the rectangle in over meat mixture.
# Brush long end of phyllo with beaten egg mixture.
# 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.
# Transfer the strudel, seal side down, to a well-greased baking sheet.
# Brush entire strudel with remaining egg wash.
# Transfer sheet to preheated 400°F oven and bake 45 minutes until crisp and golden brown.
# Transfer strudel to cutting board, allow it to rest 5 – 10 minutes before slicing.
# Serve with a caesar or a composed salad for a delicious taste treat.
# Makes a great luncheon or brunch dish, too.
Category:Austrian Meat Dishes
Category:Chicken stock and broth Recipes
Category:Clarified butter Recipes
Category:Egg Recipes
Category:Ground beef Recipes
Category:Ground pork Recipes
Category:Jalapeno pepper Recipes
Category:Phyllo Recipes
Category:Red bell pepper Recipes
Category:Sour cream Recipes