Horseradish Beef Strudel

April 2009
Horseradish Beef Strudel

by 9 people

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Makes: 6 servings

Prep: 45 mins

Bake: 30 mins

  • 1 pound baking potatoes, peeled and chopped
  • 2 tablespoons butter
  • 1/2 onion, chopped (about 1 cup)
  • 1 pound ground beef
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish, drained
  • Salt and Pepper
  • 2 sheets  frozen puff pastry, thawed
  • 1 large egg, beaten with a splash of water
  1. Preheat the oven to 400 degrees . In a large saucepan, add the potatoes and enough salted water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain, then mash in a large bowl.
  2. Meanwhile, in a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 7 minutes; transfer to the mashed potatoes. Add the beef to the skillet and cook, breaking it up, over medium-high heat until barely pink, about 5 minutes. Stir the beef, sour cream and horseradish into the mashed potatoes and onion; season with salt and pepper.
  3. On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11-by-15-inch rectangle. Spread half of the meat mixture in the center, covering two-thirds of the surface and leaving a 1-inch border along the long ends. Fold in the borders on the long ends and, beginning from a short end, roll up to enclose. Transfer seam side down to a parchment-paper-lined baking sheet; brush with the beaten egg. Repeat with the remaining ingredients. Bake until golden-brown, about 30 minutes. Let cool for 10 minutes before slicing.
Tip Veg out
  • Saute 1 pound sliced mushrooms instead of the ground beef.