Beef a la King
Back when I reviewed Food on The Table’s menu planning service, I planned to include one of the recipes I tried. I got permission, but my post was getting too long, so I cut the recipe. I really wanted to share this recipe with you, since we enjoyed it so much! These beefy little cups are so easy to throw together, and the puff pastry shells make them look so fancy. (Note to self: pastry shells make everything look better!) Although I don’t like to drink red wine, I love the flavor it brings to certain dishes, including this one. I did find that this recipe makes a LOT of filling, so you may want to purchase an additional package of the frozen pastry shells.
Beef a la King
from Food On The Table
- 1 (10 ounce) package frozen puff pastry shells
- 1 (16 ounce) package fresh baby carrots, cut in half
- 1 1/4 cups water, divided
- 1 1/2 pounds lean ground beef
- 1 (8 ounce) package sliced baby portobello mushrooms
- 2 tablespoons chopped shallots
- 3 tablespoons all-purpose flour
- 1 (10.5 ounce) can condensed beef broth, undiluted
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 1 tablespoon minced fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine the flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture.
Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture.