With wonderful retired colleagues from Virginia so generously offering the pleasure of their company on a visit this week to the Roediger House, I wanted the meals to suit the specialness of the guests without keeping me from spending time with them. The braided beef and broccoli strudel we sat down to on Tuesday night fit that bill by being pretty scrumptious but also not so terribly hard to throw together. We enjoyed our portions with some homemade garlic creme sauce as well as well-roasted broccoli florets, boosted in their flavors with a perfect herb spice mix so thoughtfully brought by Donna.
Adapted to puff pastry from "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
Strudel version inspired by "Chicken Mushroom Strudel," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Published 28 October 2022[
Adapted from "Make Your Own Cooking Creme," from CKolden on epicurious.com. [Published 24 September 2015]
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