An elegant entree to serve
dinner guests with very little time and effort...giving you more
time and energy to visit.
Simple
Beef Burgundy Over Pastry Shells
- 1 (1 3/4 to 2 1/2 pounds)
package fully-cooked boneless beef pot roast with gravy
4 frozen unbaked puff pastry shells
8 ounces baby carrots
8 ounces sliced fresh mushrooms (2 1/2 cups)
1/2 cup Burgundy wine
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper
- Prepare pastry shells
according to package directions.
- Remove beef pot roast
from package; transfer gravy to Dutch oven. Add remaining ingredients;
bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes
or until vegetables are tender, stirring occasionally.
- Cut pot roast into 1-inch
pieces. Add to stew; heat through. Serve over pastry shells.
Makes 4 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
