Stroganoff bundles

Yield: 6 servings

Measure Ingredient
\N \N -Lisa Hlavaty Fdgn81a
1¼ pounds Ground beef
1 medium Green pepper, chopped
1 medium Onion, chopped
1 medium Carrot, shredded
8 ounces Sour cream
2 teaspoons Flour
1 teaspoon Worcestershire sauce
⅛ teaspoon Garlic salt
½ \N Of a 17 1/4 oz package
\N \N Frozen puff pastry, 1 sheet
\N \N Thawed
1 \N 7 1/2 oz. can semi condensed
\N \N Cream of mushroom soup

In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine ½ cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about ⅙ of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles.

Source: Cooking For Friends

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