Stroganoff bundles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Lisa Hlavaty Fdgn81a | ||
| 1¼ | pounds | Ground beef |
| 1 | medium | Green pepper, chopped |
| 1 | medium | Onion, chopped |
| 1 | medium | Carrot, shredded |
| 8 | ounces | Sour cream |
| 2 | teaspoons | Flour |
| 1 | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Garlic salt |
| ½ | Of a 17 1/4 oz package | |
| Frozen puff pastry, 1 sheet | ||
| Thawed | ||
| 1 | 7 1/2 oz. can semi condensed | |
| Cream of mushroom soup | ||
Directions
In a skillet cook beef, green pepper, onion, and carrot till meat is brown and onion is tender; drain off fat. Combine ½ cup of the sour cream, flour, worcestershire sauce, and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about ⅙ of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile, make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles.
Source: Cooking For Friends
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