Ginger Beef In Puff Pastry
1/4 cup cornstarch
2 cans (10 oz) consomme soup (or French Onion Soup)
1 envelope dried onion roasted garlic or onion mushroom soup mix
1/2 cup cooking sherry
1/4 cup grated gingerroot
freshly ground pepper, to taste
3 lbs Beef Stewing Cubes
1 lb fresh baby carrots
1 package frozen puff pastry
In a Dutch oven or large pot, mix together first 6 ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300F oven for 2-3 hours until beef is fork tender.
Meanwhile, on a lightly floured surface, roll pastry into a large rectangle. Add carrots to beef mixture and transfer to a large rectangular 3 qt casserole and cover with pastry. Trim edges, cut steam holes and decorate with extra pieces of pastry.
Bake in a 400F oven for 30 minutes or until golden and filling is bubbly.
1/4 cup cornstarch
2 cans (10 oz) consomme soup (or French Onion Soup)
1 envelope dried onion roasted garlic or onion mushroom soup mix
1/2 cup cooking sherry
1/4 cup grated gingerroot
freshly ground pepper, to taste
3 lbs Beef Stewing Cubes
1 lb fresh baby carrots
1 package frozen puff pastry
In a Dutch oven or large pot, mix together first 6 ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300F oven for 2-3 hours until beef is fork tender.
Meanwhile, on a lightly floured surface, roll pastry into a large rectangle. Add carrots to beef mixture and transfer to a large rectangular 3 qt casserole and cover with pastry. Trim edges, cut steam holes and decorate with extra pieces of pastry.
Bake in a 400F oven for 30 minutes or until golden and filling is bubbly.
Barbara
