Looking for an elegant dinner that's easy to make? In this recipe, light and flaky puff pastry shells make the perfect base for a rich and satisfying beef stroganoff...and it goes from fridge to table in just 40 minutes.
cost per recipe: $12.01
The price is determined by the national average.
package (10 ounces) Pepperidge Farm® Puff Pastry Shells
pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
tablespoons vegetable oil
cups sliced mushrooms (about 4 1/2 ounces)
medium onion, chopped (about 1/2 cup)
teaspoon garlic powder or 1 large clove garlic, minced
teaspoon dried thyme, crushed
can (10 1/2 ounces) Campbell’s® Beef Gravy or 1 1/4 cups Swanson® Beef Gravy
cup sour cream
tablespoon chopped fresh parsley
Prepare the pastry shells according to the package directions. While the pastry shells are baking, season the beef as desired. Heat half the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet over medium heat. Add the mushrooms, onion, garlic powder and thyme and cook until the mushrooms are tender, stirring occasionally.
Stir the gravy in the skillet and heat to a boil. Reduce the heat to low. Stir in the sour cream. Return the beef to the skillet and cook until the mixture is hot. Season to taste. Spoon the beef mixture into the pastry shells. Sprinkle with the parsley.