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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Add carrots to the mushrooms and onions to make a stew another night. Ingredients:
1 package (10 ounces) frozen puff pastry shells |
2 cups whole fresh mushrooms, cut in half |
2 tablespoons canola oil |
1 jar (16 ounces) pearl onions, drained |
2 packages (17 ounces each) refrigerated beef tips with gravy |
1/4 cup burgundy wine |
1 teaspoon dried thyme |
Directions:
1. Bake pastry shells according to package directions. In a large skillet, cook mushrooms in oil for 2-3 minutes or until browned. Add onions; cook for 1 minute longer.
2. Add the beef tips with gravy, wine and thyme; heat through. Carefully remove top of pastry shells; fill with beef mixture. Yield: 6 servings.
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