1 1/2 pounds beef cube steak
Salt
Freshly-ground black pepper
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 can reduced-sodium beef broth - (14 oz)
1 jar country vegetable soup - (24 oz)
1 sheet frozen puff pastry
Directions: one line for each direction. When saved the lines will be numbered.
Position rack in center of oven and preheat oven to 425 degrees.
Sprinkle beef with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in a heavy large casserole or Dutch oven over medium-high heat. Add 1/3 of the beef to the hot oil, and sear until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a clean bowl. Repeat with remaining beef in 2 more batches.
Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen browned bits on bottom. Return all beef and any accumulated juices to pot. Add soup and simmer uncovered, until liquid thickens slightly and beef is tender, about 15 minutes. Divide stew equally among 4 oven-proof mugs.
On a floured surface, cut puff pastry into 4 (4-inch) rounds. Moisten rims of mugs with water. Gently adhere puff pastry to each mug. Transfer to baking sheet and bake until golden brown, about 12 minutes.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 135
Calories from Fat 90.1%
Total Fat
14g
Cholesterol
0mg
Sodium
trace
Carbohydrate
3g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* SEMI-HOMEMADE COOKING with Sandra Lee - (Show # SH-1A05) - from the TV FOOD NETWORK
