Ingredients
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 1 boneless beef sirloin steak
- OR beef top round steak, 3/4-inch thick (about 1 pound), cut into thin strips
- 2 tablespoons vegetable oil
- 1 1/2 cups sliced mushrooms (about 4 1/2 ounces)
- 1 medium onion, chopped (about 1/2 cup)
- 1/8 teaspoon garlic powder
- OR 1 clove garlic, minced
- 1/2 teaspoon dried thyme leaves, crushed
- 1 jar (12 ounces) Campbell's® Slow Roast Beef Gravy
- 1/2 cup sour cream
- Chopped fresh parsley
Preparation
Step 1
* Prepare the pastry shells according to the package directions.
* Heat half the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
* Heat the remaining oil in the skillet over medium heat. Add the mushrooms, onion, garlic and thyme and cook until the mushrooms are tender, stirring occasionally.
* Stir the gravy in the skillet and heat to a boil. Reduce the heat to low. Stir in the sour cream. Return the beef to the skillet and cook until the mixture is hot and bubbling. Spoon the beef mixture into the pastry shells. Sprinkle with the parsley.
RECIPE TIPS
* Tip: To make slicing easier, freeze the beef for 1 hour