Add carrots to the mushrooms and onions to make a stew another night.
- 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
- 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.
- Add the beef tips with gravy, wine and thyme; heat through. Carefully remove top of pastry shells; fill with beef mixture. Yield: 6 servings.
Originally published as Beef Burgundy Baskets in Weeknight Cooking Made Easy Annual 2005, p66
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