Sunday, September 16, 2007

French Onion and Beef Strudel

My mom found this recipe in a Pillsbury book more than 10 years ago. This hits the spot and brings back memories for me. For one, i was my first true exposure to caramelized onions. For two, I didn't really eat steak much back then because of my braces. So to be eating bite size pieces was heaven, pure heaven for me. :)

While this sounds complicated and looks like it takes a while, it's not really that complicated once you get the hang of it and time flies by so quickly!


Step 1: Chop up 1 1/2 cups (~3/4 lb) onions - I usually use vidalia (sweet) onions. Saute in 1/4 cup butter for 15-20 minutes or until brownish. End result seen here.



Step 2: Chop up 1 1/2 lbs steak. My personal favorite (and it's the kind that melts in your mouth) is chuck/flat iron.



Step 3: Once the onions are done, remove them from the pan with a slotted spoon into a bowl. Cook the steak in the remaining juice for just 2 or 3 minutes!

Step 4: While the steak is cooking up, get the rest of the ingredients together (if you have time during Step 2 - after you've cut up the steak and the onions aren't ready yet- I'd do it then!)

Step 4A: Combine 3/4 c mozzarella (shredded) and 1/4 c Parmesan cheese. Set aside.

Step 4B: Combine 1 tsp flour, 1 tsp brown sugar, 1 /2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper. (In the picture, you can see I have done so in the measuring cup. I try to use as little dishes as possible!)

Step 4C: Measure out 1/2 cup of beef broth.


Step 5: Turn on the oven to 375 degrees! When the 2-3 minutes have elapsed on the steak, return the onions to the pan. Add the dry spices/flour to the pan. Pour in the beef broth. Cook and stir (make sure you scrape the pan!) for about 5-8 minutes or until all the liquid is absorbed.



(FYI this is the point where I get excited and forget to take pictures. Sorry!)

Step 6: (I try to do this while the liquid is absorbing..) Grease a cookie sheet. Take one can of crescent rolls. Open it. Take 2 triangles and put the two shortest sides together to make the shape look like an even bigger triangle. Place on cookie sheet at the top. Repeat with the next two triangles and slightly layer the top piece on the first big triangle on the cookie sheet. Repeat with the last 4 pieces. The end result will SOMEWHAT resemble a kid's drawing of a Christmas tree.

Step 7: Place meat mixture down the middle of the crescent rolls. Sprinkle the cheese mixture on top.

Step 8: Beginning at the top, fold over the left part of the triangle and then the right part of the triangle (almost as if you are braiding hair). Fold over alternating pieces until you've reached the bottom. If there is room, pull up the bottom piece to touch the "braided" portion of the rolls.

Step 9: Sprinkle the top of the crescent braid with 2 TBSP parmesan cheese.

Step 10: Bake at 375 for 15-20 minutes or until the crescent dough is a deep golden brown color. Cut into 4 pieces and serve!

Optional: Serve with sour cream and/or au jus.


The leftovers!

8 comments:

Anonymous said...

I also found this recipe in a pillsbury cookbook--it has become a family favorite!!

Anonymous said...

I, too, have this in a Pillsbury cookbook, but where I have no idea! Thanks for posting it so I can make it again! It was absolutely yummy.

Josh, Amanda and Ethan said...

This is also a family favorite that we found in the same book. My mom still has it. :) I LOVE this recipe!!

Anonymous said...

thank you thank you i made this over ten years ago constantly then lost the recipe and forgeet it i have been looking for the recipe for over a year its excellent thank you

Anonymous said...

Good Afternoon

Awesome post, just want to say thanks for the share

Anonymous said...

Awesome recipe - I found it in a Pillsbury book back in the early 90's. I also use ground beef, carmelized onions and curry powder for a nice variation. (Pillsbury also makes the larger crescent rolls now!)

basemiller1 said...

Thank you for posting this! I too have the same Pillsbury cookbook - I think I picked it up in a grocery store check-out line nearly 20 years ago.

But I was traveling this summmer and had occasion to prepare it for friends and didn't have it with me, so this came in really handy... and as always, it was a hit! Thanks again!

basemiller1 said...

Thank you for posting this! I too have the same Pillsbury cookbook - I think I picked it up in a grocery store check-out line nearly 20 years ago.

But I was traveling this summmer and had occasion to prepare it for friends and didn't have it with me, so this came in really handy... and as always, it was a hit! Thanks again!