| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Sandwiches |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Ground beef |
| 1 |
md |
Green pepper, chopped |
| 1 |
md |
Onion, chopped |
| 1 |
md |
Carrot, shredded |
| 8 |
oz |
Sour cream |
| 2 |
ts |
Flour |
| 1 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Garlic salt |
| 1/2 |
|
Of a 17 1/4 oz pkg frozen puff pastry, 1 sheet, thaw |
| 1 |
|
7 1/2 oz. can semi condensed Cream of mushroom soup |
INSTRUCTIONS
In a skillet cook beef, green pepper, onion, and carrot till meat is brown
and onion is tender; drain off fat. Combine 1/2 cup of the sour cream,
flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll
puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon
about 1/6 of the filling into the center of each square. Moisten edges of
squares. Fold all 4 corners of each square to center. Seal edges by
crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven
about 25 minutes or till golden. Meanwhile, make the sauce. Combine the
soup and remaining sour cream. Heat through over low heat. Spoon sauce over
bundles.
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”