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Ingredients

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Directions

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  • Heat oven to 400°F. In 5-quart saucepan, heat 1 tablespoon butter over medium-high heat. Add half the beef cubes; cook until browned on all sides, about 3 minutes. With slotted spoon, remove beef to medium-size bowl. Add 1 tablespoon butter to saucepan; add remaining beef cubes and brown as above; remove the beef to the bowl.

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  • In same saucepan, heat remaining 2 tablespoons butter. Add onions and mushrooms; sauté 5 minutes. Add baby carrots.

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  • In small bowl, stir together beef broth and flour until smooth. Stir into vegetable mixture in saucepan along with wine, thyme, salt, pepper and tomato paste. Bring to boiling; lower heat and simmer, stirring occasionally, until thickened, about 2 minutes. Return beef cubes with accumulated juices to saucepan. Spoon into shallow 3-quart round, oval or rectangular casserole.

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  • On lightly floured surface, unfold puff pastry sheet. With fingers, press pastry to flatten fold creases. With 3-inch oval or round cookie or biscuit cutter, cut a hole in center of puff pastry sheet. Place pastry sheet at an angle on top of beef burgundy in casserole so it creates a diamond pattern. Trim overhanging pastry to edge of casserole.

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  • Bake in 400°F oven for 20 minutes or until pastry is golden and puffed and casserole is bubbly. Let stand 10 minutes before serving.

Nutrition Facts

473 calories; 30 g total fat; 10 g saturated fat; 85 mg cholesterol; 498 mg sodium. 22 g carbohydrates; 2 g fiber; 28 g protein;

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