Recipe

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• 1 (17.3 oz) package pepperidge farm puff pastry shells
• 1 lb boneless beef sirloin steak
• 2 tbsp vegetable oil
• 1 1/2 cups sliced mushrooms
• 1 medium onion, chopped
• 1/8 tsp garlic powder
• 1/2 tsp dried thyme leaves, crushed
• 1 (12 oz) jar campbell's slow roast beef gravy
• 1/2 cup sour cream
• chopped fresh parsley

• 1 Bake pastry shells according to package. directions.
• 2 Slice beef into very thin strips.
• 3 Heat half the oil in skillet. Add beef and cook until browned, stirring often. Remove beef.
• 4 Heat remaining oil. Add mushrooms, onion, garlic and thyme and cook until tender.
• 5 Add gravy and heat to a boil. Reduce heat to low. Stir in sour cream. Return beef to pan and heat through. Serve in pastry shells. Garnish with parsley.