French Onion and Beef Strudel

First I forgot the picture till I had nothing but left overs. I'm a dork. But this will give you the general idea. I have a love for those little paperback cookbooks at the checkout stand at the grocery store. My favorites are the bake off cook books. They always have the most awesome recipes. This is one of my favorites that I have made over and over again for over ten years. 

This is adapted from the 1994 Pillbury Bake Off Cookbook.   Serves 4

French Onion Beef Strudel

3 oz. (3/4 cup) shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/4 cup butter

3/4 lb. (1 1/2 cups) thinly sliced vidalia onion or other white onion

6 oz. flank steak (tenderloin is always good) Place in freezer till firm but not frozen and slice super thin against the grain.

1 tsp. flour

1 tsp. brown sugar (I use more like 1 1/2 tsp. I like it a little sweeter.)

1/2 tsp. cumin

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup beef broth

1 (8oz.) can Pillbury crescent dinner rolls

2 Tbl. grated parmesan cheese.

Toppings

sour cream, or lowfat plain yogurt

Au Jus (if your so inclined.)

In small bowl combine mozzarella cheese and 1/4 cup parmesan, set aside. Melt butter in large heavy skillet over med-high heat. Add onions, cook and stir till caramelized (15-20 minutes. Watch them close and stir often so they caramelize and don't burn.) With a slotted spoon remove the onions to a bowl. Add beef to very hot skillet and cook and stir 2 to 3 minutes. Let the beef sear before you start stirring it. You want the beef to just get done so it is still tender and not over cooked. Searing gives it a wonderful taste. Return onions to skillet after meat is browned and cooked. Add flour, brown sugar, cumin, salt, pepper and beef broth. Stir and cook till liquid is absorbed. 

Heat oven to 375. grease cookie sheet. Separate dough into 8 triangles. Slightly over lap long side of two trianges to make a larger triangle and pinch to seal. Repeat with remaining triangles to make 4 large triangles. Place triangles in a row on cookie sheet overlapping tips of triangle on base of other triangle. Evenly spoon meat mixture down center of dough trying to keep it about 1 1/2 inches wide or so. Begin and end 1 inch from ends. Sprinkle with mozzarella/parm mixture over beef. Bring side points over filling crossing over other point to give a braided appearance. Seal ends. Sprinkle top with 2 Tbl. parmesan. Bake 15-20 minutes till deep golden brown. Serve hot with dollop of sour cream and or au jus. I serve this with a nice crisp salad with a good vinaigrette. It is easy and looks impressive.