French Onion And Beef Strudel

• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup margarine or 1/4 cup butter
• 1 1/2 cups white onions, thinly sliced
• 6 ounces beef sirloin, sliced 1/8-inch thick
• 1 teaspoon flour
• 1 teaspoon brown sugar
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup beef broth
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 2 tablespoons grated parmesan cheese
• Topping
• 1/2 cup sour cream
• 1 cup au jus sauce

1. Preheat oven to 375 degrees.
2. In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
3. Melt margarine in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
4. Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
5. Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2" wide strip, leaving about 1" at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbls. parmesan cheese.
6. Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.

mozzarella cheese, parmesan cheese, margarine, white onions, beef sirloin, flour, brown sugar, cumin, salt, pepper, beef broth, rolls, parmesan cheese, topping, sour cream

Taken from www.food.com/recipe/french-onion-and-beef-strudel-176101 (may not work)