This has no similarity to what anyone posted.. but it's still kind of a meat pie.
French Onion and Beef Strudel:
3 oz shredded mozz. cheese
1/4 cup grated parmesan cheese
1/4 cup butter
3/4 lb thinly sliced Vidalia Onions
6oz beef tenderloin, cut into 1/8" thick slices
1 tsp flour
1 tsp brown sugar
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/2 cup beef broth
1 (8oz) can refrigerated cresent dinner rolls
2 tbsp fresh grated parmesan cheese
Topping:
1/2 cup plain yogurt
about a cup 1/2 au jus... or 1 (10 1/2 oz) can of au jus gravy
In small bowl, combine mozz cheese and 1/4 cup parm cheese, set aside.
Melt butter in large heavy skillet over med heat. Add onions; cook and stir 15-20 min until onions are brown and caramelized. With slotted spoon, transfer onions to med bowl. Add beef to skillet; cook and stir 2-3 min or until evenly browned. Return onion and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth; cook and stir scraping bottom of pan for 5 min or until most all liquid is absorbed.
Heat oven to 375°. Grease cookie sheet. Separate dough into 8 triangles. Slightly overlap long sides of 2 triangles to make one larger one; press edges to seal. Repeat with remaining triangles to make 4 large ones. Place triangles in a row on greased cookie sheet, overlapping. Evenly spoon onion mixture down center of triangles in 1 1/2"wide strip, beginning and ending 1 inch from ends. Sprinkle cheese over onion mixture. Bring side points over filling, crossing one over the other to make a braided appearance. Seal ends. Sprinkle 2 tbsp parm cheese over top of dough.
Bake for 15-20 min or until deep golden brown. Serve hot with dollops of yogurt and hot au jus for dipping.
French Onion and Beef Strudel:
3 oz shredded mozz. cheese
1/4 cup grated parmesan cheese
1/4 cup butter
3/4 lb thinly sliced Vidalia Onions
6oz beef tenderloin, cut into 1/8" thick slices
1 tsp flour
1 tsp brown sugar
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/2 cup beef broth
1 (8oz) can refrigerated cresent dinner rolls
2 tbsp fresh grated parmesan cheese
Topping:
1/2 cup plain yogurt
about a cup 1/2 au jus... or 1 (10 1/2 oz) can of au jus gravy
In small bowl, combine mozz cheese and 1/4 cup parm cheese, set aside.
Melt butter in large heavy skillet over med heat. Add onions; cook and stir 15-20 min until onions are brown and caramelized. With slotted spoon, transfer onions to med bowl. Add beef to skillet; cook and stir 2-3 min or until evenly browned. Return onion and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth; cook and stir scraping bottom of pan for 5 min or until most all liquid is absorbed.
Heat oven to 375°. Grease cookie sheet. Separate dough into 8 triangles. Slightly overlap long sides of 2 triangles to make one larger one; press edges to seal. Repeat with remaining triangles to make 4 large ones. Place triangles in a row on greased cookie sheet, overlapping. Evenly spoon onion mixture down center of triangles in 1 1/2"wide strip, beginning and ending 1 inch from ends. Sprinkle cheese over onion mixture. Bring side points over filling, crossing one over the other to make a braided appearance. Seal ends. Sprinkle 2 tbsp parm cheese over top of dough.
Bake for 15-20 min or until deep golden brown. Serve hot with dollops of yogurt and hot au jus for dipping.
