DIRECTIONS
-
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
-
Unfold pastry sheet on lightly floured surface. Cut pastry into 4 (4-inch) rounds. Place rounds on baking sheet. Bake 12 minutes or until golden. Set aside and keep warm.
-
Sprinkle beef with black pepper. Coat beef with flour.
-
Heat oil in saucepot. Add beef and cook until browned.
-
Add soup and broth. Heat to a boil. Cook over medium heat 15 minutes or until beef is done and sauce is slightly thickened. Season to taste.
-
Divide stew among 4 (12-ounce) bowls. Top each with pastry round.
TIP
Puff pastry rounds and stew can be stored separately for up to 2 days. Refrigerate stew in a tightly sealed container. Place pastry rounds in a resealable plastic bag and store at room temperature. To reheat stew, combine stew and 1/4 cup water in saucepan and cook until hot.
What's this?
