Wednesday, April 22, 2009

Horseradish Beef Strudel

This is another recipe from the Rachael Ray magazine.  I love her (and her recipes)!  This was another first use of an ingredient for me- puff pastry.  I had always ignored recipes with puff pastry in them because I was intimidated (there was absolutely no reason behind this), but not too long ago my friend Shanon tried it out on baked brie and she told me it was super easy to work with, so I was excited to try this recipe.  Again, Rachael Ray gave me a great Fun Friday Feast recipe.  I'll have to try stuffing the puff pastry with all kinds of different ingredients.

Horseradish Beef Strudel

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 one sheet puff pastry into an 11-by-15-inch rectangle.  Spread half 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.

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