Peel onion, chop finely. Finely grate carrots and celery.
Cook onion, carrots and celery in hot oil. Add paradeis pulp or puree and boil briefly.
Stir in the raw mince and let everything simmer slowly, covered, for about 30 minutes. Season well with salt, pepper, bay leaves and marjoram or oregano and simmer until the mince has a fairly dry consistency.
Place the strudel sheets on top of each other on a delicately moistened tea towel, brush with melted butter and spread the mixture over about 2/3 of the dough.
Sprinkle with a little Parmesan cheese and roll up the strudel with the help of the tea towel. Close the ends well and lift the strudel onto an oiled baking sheet. Brush with egg yolk and bake in the preheated oven at about 200 °C for about 30 minutes.
Allow to cool slightly, portion and serve in hot beef broth.