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Beef & Wild Mushroom Puff

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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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