Subject: Easy Beef Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 13 2000 - 15:16:40 EDT
Food for Thought:
Children aren't happy with nothing to ignore, and that's what parents
were created for. (Ogden Nash)
Recipe of the Day:
Pepperidge Farm Puff Pastry provides a delicious way to serve beef
stroganoff--so elegant yet so easy!
Easy Beef Stroganoff
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=376
Prep/Cook Time: 40 minutes
1 package (10 ounces) Pepperidge Farm Frozen Puff Pastry Shells
1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
1 1/2 cups sliced mushrooms (about 4 ounces)
1 medium onion, chopped (about 1/2 cup)
1/8 teaspoon garlic powder or 1 clove garlic, minced
1/2 teaspoon dried thyme leaves, crushed
1 jar (12 ounces) beef gravy
1/2 cup sour cream
Chopped fresh parsley for garnish
1.Bake pastry shells according to package directions.
2.Slice beef into very thin strips.
3.In medium skillet over medium-high heat, heat half the oil. Add beef
in 2 batches and cook until browned,
stirring often. Set beef aside.
4.Reduce heat to medium. Add remaining oil. Add mushrooms, onion, garlic
powder and thyme and cook until tender.
5.Add gravy. 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. Serves 6.
Shopping List:
1 pkg. (10 oz.) Pepperidge Farm Frozen Puff Pastry Shells
1 lb. boneless beef sirloin or top round steak, 3/4? thick
Sour cream
1 jar (12 oz.) Franco-American Slow Roast Beef Gravy
Vegetable oil
Sliced mushrooms
Medium onion
Garlic powder or 1 clove garlic
Dried thyme leaves
Chopped fresh parsley for garnish
Kitchen Clip:
Unfilled baked shells may be stored in an airtight container at room
temperature for up to 2 days. To re-crisp
shells, place them in a 400 degrees F. oven for 5 min.
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