🫙 From the Spice Rack

Beef Puffery

Name: Beef Puffery
Ingredients: 1/2 pound phyllo or strudel pastry dough -- 12 sheets; 3/4 pound sausage, partially thawed, if frozen; 3/4 pound ground round; 1 1/2 cups onions -- chopped; 2 clove garlic -- minced; 2 tablespoon parsley -- minced; 1 teaspoon basil leaves -- crumbled; 3/4 teaspoon oregano leaves -- crumbled

1/2 pound phyllo or strudel pastry dough -- 12 sheets 3/4 pound sausage, partially thawed, if frozen 3/4 pound ground round 1 1/2 cups onions -- chopped 2 cloves garlic -- minced

maineasy

Ingredients8 items

Ingredients

1/2poundphyllo or strudel pastry dough -- 12 sheets
3/4poundsausage, partially thawed, if frozen
3/4poundground round
11/2 cups onions -- chopped
2clovegarlic -- minced
2tablespoonparsley -- minced
1teaspoonbasil leaves -- crumbled
3/4teaspoonoregano leaves -- crumbled

Directions

1
1/2 pound phyllo or strudel pastry dough -- 12 sheets 3/4 pound sausage, partially thawed, if frozen 3/4 pound ground round 1 1/2 cups onion
2
Remove phyllo from refrigerator 2 hours before using
3
Do not remove from package, as it dries out quickly
4
Brown sausage in large skillet 10 minutes, breaking up pieces with wooden spoon
5
Stir in ground round and cook 5 minutes more until meat loses its pink color
6
Add onions and garlic
7
cook until soft
8
Tilt skillet and remove all fat (at least 1/2 cup)

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