Stroganoff Bundles
Submitted by Curves
Savory ground beef stroganoff wrapped in flaky puff pastry squares, baked golden, and drizzled with a creamy mushroom sauce. A hearty weeknight dinner the whole family will love.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minTake everything you love about beef stroganoff and wrap it in puff pastry. That’s the whole idea here, and it’s brilliant.
Seasoned ground beef gets cooked with green pepper, onion, and shredded carrot, then mixed with sour cream, Worcestershire sauce, and a touch of garlic salt. Spoon the filling onto puff pastry squares, fold the corners to the center, and bake until the pastry puffs up golden and flaky.
A quick cream of mushroom and sour cream sauce on top ties it all together. These bundles are fork-and-knife satisfying, and kids go wild for them.
Pro Tips
- Drain the ground beef mixture thoroughly before adding the sour cream. Excess grease will make the pastry soggy on the bottom.
- Moisten the pastry edges with a little water and press firmly to seal. If the corners don’t hold, they’ll pop open in the oven.
- Let the puff pastry thaw just enough to unfold without cracking, but keep it cold. Warm pastry won’t puff properly.
Ingredients
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 18×12 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.
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