 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Instead of using puff pastry shells, this tasty dish can be served over mashed potatoes. Ingredients:
1 package (10 ounces) frozen puff pastry shells |
1 pound fresh baby carrots, cut in half |
1-1/4 cups water, divided |
1-1/2 pounds lean ground beef (90% lean) |
1 package (8 ounces) sliced baby portobello mushrooms |
2 tablespoons chopped shallots |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1/4 cup tomato paste |
1/4 cup dry red wine |
1 tablespoon minced fresh tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture. Yield: 6 servings.
|
|