2 c. flour
2 oz. lukewarm butter
1 beaten egg
4 oz. water

Sift flour into a bowl. Make a well in the center and pour into it butter, beaten egg, and 1/2 of the water. Using a wooden spoon, work the flour into the liquid; add remaining water as needed; then beat dough vigorously around the sides of the bowl until dough is smooth, elastic and no longer sticky. Shape into a ball. rinse bowl in very hot water, dry and flour it lightly. Place dough into bowl, brush with additional melted butter, cover with towel, and set to rest at least 30 minutes.

Using a rolling pin, roll dough on a floured dish towel into a large square. Slip closed fists under dough. Working from center, stretch dough with hand-over-hand motion toward edges. Make dough as thin as possible without ripping. Place stretched dough back on towel. Note that dough will be larger than towel. OK.

MEAT FILLING:

2 1/2 lbs. ground beef
2 eggs

The following for filling - to taste:

Salt, pepper, paprika, onion, nutmeg, garlic, soy sauce, bell pepper, parsley

Combine the above ingredients. Brush melted butter into dough.

Spread meat filling over stretched dough. Fold edges inwards so that filling does not spill while baking. Brush edges with butter. Roll the dough, using the dish towel to help. Place strudel on a greased and floured pan with the edge on the bottom.