- 4
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 pounds cubed beef round steak
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 (8-ounce) package sliced baby portabella mushrooms
- 1 (14-ounce) can beef broth
- 1 (10.5-ounce) can beef consomme
- 2 tablespoons balsamic vinegar
- 1 (17.3-ounce)package frozen puff pastry, thawed
Preparation
Step 1
In a large resealable plastic bag, combine flour, thyme, salt, and pepper. Add steak; seal bag, and shake to coat.
In a large Dutch oven, heat butter and oil over medium-high heat. Add steak, and cook 6 to 8 minutes, or until browned. Add onions, garlic, mushrooms, broth, consomme, and vinegar. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour and 30 minutes to 1 hour and 45 minutes, or until steak is tender, stirring occasionally.
Preheat oven to 400 degrees Fahrenheit. Lightly grease 4 (20-ounces) baking dishes.
Spoon steak mixture into prepared dishes.
On a lightly floured surface, unfold pastry sheets. roll each into a 14 x 14-inch square. Cut 4 (7 x 7-inch) squares of pastry. Place one pastry square over each baking dish, pressing lightly to seal, allowing edges of pastry to overlap dish. Bake 20 to 25 minutes, or until pastry is puffed and browned.