Savory Meat Strudel

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I have a friend in duxbury, ma, who used to describe herself as the

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Steps

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Saute chopped onion and peppers in clarified butter until translucent.

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Add ground meat and bread crumbs and brown well.

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Deglaze by adding wine.

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Stir and allow alcohol to dissipate.

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Transfer meat mixture to large bowl and allow to cool slightly.

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Season with fresh herbs , salt , pepper and paprika.

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Add sour cream and beaten egg , mixing thoroughly.

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Allow mixture to cool completely in refrigerator , about 15-30 minutes.

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Unwrap phyllo dough and lay flat on a damp towel , covering with a second damp towel.

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[phyllo will dry out incredibly fast if you don.

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T cover it with the damp towel , so donot skip this step.

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]transfer phyllo , one sheet at a time to a third damp towel , brushing each sheet with melted butter.

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Do not butter the last sheet of phyllo after transferring it to the stack.

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Remove meat mixture from refrigerator and spoon onto lower 2 / 3 of the phyllo dough rectangle , leaving room at the edges all the way round.

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Fold short ends of the rectangle in over meat mixt.

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Ingredients

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ground round, ground pork, yellow onions, jalapeno pepper, red pepper, clarified butter, fresh thyme, fresh savory, fresh rosemary, plain breadcrumbs, white wine, sour cream, egg, salt, paprika, fresh curly-leaf parsley, phyllo dough, butter