| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Beef |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
c |
Mushrooms; sliced |
| 1 |
md |
Onion; diced |
| 1 |
md |
Carrot; thinly sliced |
| 1 |
lb |
Beef sirloin; trimmed of fat, cut in 1/2" cubes |
| 1 |
tb |
All-purpose flour |
| 1/3 |
c |
Dry red wine |
| 1 |
c |
Peas; frozen |
| 3/4 |
ts |
Dried thyme |
|
|
Salt and pepper |
| 1 |
|
Sheet frozen puff pastry; half 17-oz. pkg., thawed |
| 1 |
|
Egg yolk; lightly beaten |
INSTRUCTIONS
PREPARE FILLING:
In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.
Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4
1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.
PREPARE CRUST:
Heat oven to 425°F. On lightly floured surface, roll pastry out to 10-inch
square. Using inverted bowl or saucer with 5-inch diameter, trace and cut
out 4 founds from pastry. If desired, cut pastry scraps into leaves or
other decoration; set aside. Cut small slash in center of each pstry round;
place rounds over casseroles. Dampen edges of casseroles with water; crimp
edges of crusts, pressing to rims of casseroles to seal. Brush crusts with
beaten egg yolk. Arrang pastry cutouts, if using, over crusts, pressing
lightly to adhere; bursh with egg yolk. Bake 15 minutes until crusts are
puffed and golden.
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 2, 1998
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