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Ground Beef a la King

SUBMITTED BY: Taste of Home Test Kitchen

"Instead of using puff pastry shells, this tasty dish can be served over mashed potatoes."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.3 star rating.
Read Reviews (2)
PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. 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; stir to combine.
  3. 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.

FOOTNOTES

  • This recipe was tested in a 1,100-watt microwave.
  • Nutritional Analysis: 1-1/4 cups beef mixture with one pastry shell equals 481 calories, 23 g fat (6 g saturated fat), 56 mg cholesterol, 836 mg sodium, 37 g carbohydrate, 6 g fiber, 29 g protein.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by Becky B.
This was a very tasty dish with a lovely presentation. It was easy to make, dinner was on the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2008 by Ashley N
This was easy to make and does look nice, but unless you are a real big fan of Tarragon I... MORE


 
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