Stroganoff Bundles
Yield
6 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
ground beef
|
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
carrots
shredded |
|
| 8 | ounces |
sour cream
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ⅛ | teaspoon |
garlic salt
|
|
| 8 ½ | ounces |
puff pastry
frozen, thaw, 1 sheet |
*
|
| 7 ½ | ounces |
cream of mushroom soup
semi condensed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
ground beef
|
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
carrots
shredded |
|
| 231.2 | ml/g |
sour cream
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
garlic salt
|
|
| 245.7 | ml/g |
puff pastry
frozen, thaw, 1 sheet |
*
|
| 216.8 | ml/g |
cream of mushroom soup
semi condensed |
|
Directions
In a skillet cook beef, green pepper, onion, and carrot until meat is brown and onion is tender; drain off fat.
Combine ½ 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 until golden.
Meanwhile, make the sauce.
Combine the soup and remaining sour cream.
Heat through over low heat.
Spoon sauce over bundles.
