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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Light and flaky Pepperidge Farm® Puff Pastry Shells are the perfect base for this satisfying beef stroganoff featuring beef sirloin in a delicious sauce featuring mushrooms, onion, seasonings, sour cream and Campbell's® Slow Roast Beef Gravy. Ingredients:
1 (17.3 ounce) package pepperidge farm® puff pastry shells |
1 pound boneless beef sirloin steak |
2 tablespoons vegetable oil |
1 1/2 cups sliced mushrooms |
1 medium onion, chopped |
1/8 teaspoon garlic powder |
1/2 teaspoon dried thyme leaves, crushed |
1 (12 ounce) jar campbell's® slow roast beef gravy |
1/2 cup sour cream |
chopped fresh parsley |
Directions:
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.
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