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1. Heat the lard in a l0-inch skillet until a light haze forms over it, then add the onions and cook for 6 to 8 minutes, until lightly colored. Add the ground meat and cook it for 3 to 4 minutes, stirring occasionally.
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2. Transfer the mixture to a bowl and stir in salt, paprika, parsley and egg. In a small saucepan melt the butter. When the foam subsides, stir in the flour, continuing to stir until all the flour is absorbed.
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3. Add the stock and cook over low heat, stirring, about 5 minutes. Stir the sauce into the meat mixture. Refrigerate while you prepare the Strudel. To fill the Strudel, follow the directions given with the Strudel recipe.
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