Beef & Wild Mushroom Puff
By cbingham
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Ingredients
- 3 tbs EVOO
- 1-1/2 lb top sirloin sliced into thin 1" strips, seasoned with
- S&P
- 1 medium onion, diced
- 1 shallot, diced
- 1 lb sliced fresh wild mushrooms or 6 oz. dried
- mushrooms, reconstituted
- 1 cup red wine
- 4 cups beef stock
- 3 tbs food thickener
- 1 tbs tomato paste
- Puff Pastry
Details
Servings 4
Preparation
Step 1
In large dutch oven heat oil over medium heat and brown the meat in batches. Set aside.
Add shallots and saute for 1-2 minutes.
Add mushrooms and onions & saute until mushrooms are soft.
Stir in red wine, beef stock, tomato paste and the cooked beef as well as any accumulated juices.
Bring mixture to a boil then reduce heat & simmer until meat is tender, about 1/2 hour.
Stir in food thickener and mix until incorporated.
Cut puff pastry slightly larger than the tops of crock pots and set aside.
Portion the beef & mushrooms equally between the crocks and top with puff pastry.
Bake at 400 until the pastry is golden brown, about 10-15 minutes.
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