Shelly's Recipe

HORSERADISH BEEF STRUDEL

Category: Ground

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

Preheat the oven to 400. Boil the potatoes and enough salted water to cover in a large saucepan until tender, about 15 minutes. Drain, then mash.

Melt the butter in a medium skillet over medium heat. Add the onion and cook until translucent, about 7 minutes. Transfer the cooked onions to the mashed potatoes.

Put the beef in the skillet and cook, breaking it up, over medium-high heat until no longer pink, about 5 minutes. Stir the beef, sour cream and horseradish into the mashed potatoes and onion together; season with salt and pepper.

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.