Recipe by Campbell's Kitchen
"Brimming with beef and vegetables, this savory stew is served in delectably edible flaky pastry 'bowls'. Pepperidge Farm® Puff Pastry Sheets makes this rustic supper dish easy."
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1/2 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets
1 1/2 pounds
beef cube steak, cut into 1-inch pieces
ground black pepper
1 (18.6 ounce) can
Campbell's® Select™ Vegetable Medley Soup
Swanson® Lower Sodium Beef Broth
Nice because its quick and easy, but I did not care for it. I think it might have been because I put to much flour, but I'm not sure - the beef and pastry was good, the soup was not.
I like that this is 'semi-homemade'. It's inexpensive to make and easily put together.
However, I would recommend that you cook your beef in the broth until it's tender, or season it with a salt-less meat tenderizer when you do the pepper and then cook it in the broth. If you add it to the soup and the broth at the same time, you will still have tough pieces of meat.
It's also important that you pick a Campbell's soup that you like.
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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