Beefy Breakfast Strudel with Gravy

1. Heat 2 tablespoons butter in medium saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until onion is tender. Add garlic; cook 1 minute or until fragrant. Stir in flour, salt and pepper; cook and stir 1 to 2 minutes.

2. Stir in cream; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Stir in pepper and Worcestershire sauces. Divide gravy in half; set half aside.

3. Whisk together 4 eggs and sour cream in medium bowl. Heat large nonstick skillet over medium heat until hot. Add eggs; cook 1 to 3 minutes or until eggs are scrambled and almost set, stirring occasionally.

4. Preheat oven to 190°C. Unroll puff pastry; place on parchment lined baking sheets. Layer half of potatoes, beef, eggs and gravy lengthwise down center of pastry. Cut 10 strips, about 2.5cm apart on each side of filling. Alternately fold and twist strips over filling, pinching ends together. Repeat with remaining dough, potatoes, beef, eggs and gravy.

5. Whisk remaining egg in small bowl; brush egg over pastries. Sprinkle with everything seasoning.

6. Bake 15 to 20 minutes, rotating halfway through, until golden brown and crisp. Cool slightly; slice each into 7 pieces. Serve with reserved gravy.

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.