Beef Veggie Strudel

• 2 pounds beef chuck ground
• 2 medium onions chopped
• 8 large carrots grated
• 3 each celery stalks sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic salt
• 2 each bouillon cubes crushed
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 large eggs slightly beaten
• 1 cup bread crumbs
• 2 tablespoons butter
• 1/2 cup butter
• 12 sheets phyllo (filo) pastry sheets

1. In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15 to 20 minutes.
2. Drain.
3. Add seasonings and bouillon cubes, grated Parmesan cheese and eggs.
4. Mix well.
5. Divide into two equal portions.
6. Set aside.
7. Place damp cloth on counter.
8. Gently lay fillo leaves on towel.
9. Using pastry brush, brush on melted margarine.
10. Sprinkle lightly with bread crumbs.
11. Repeat twice, using 2 leaves per layer.
12. Place half of meat mixture on long side.
13. Dot with 1 tablespoon butter.
14. With help of towel, roll up and place on buttered or Pam sprayed cooking sheet.
15. Brush with more melted butter.
16. Repat with remaining ingredients.
17. Bake at 400F (200C).
18. for 30 minutes, or until light brown.
19. Cool for a few minutes on cooking sheet.

beef chuck ground, onions, carrots, celery, salt, black pepper, oregano, garlic salt, parmesan, eggs, bread crumbs, butter, butter, phyllo

Taken from recipeland.com/recipe/v/beef-veggie-strudel-37208 (may not work)