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Beef Burgundy Baskets

 Beef Burgundy Baskets
Add carrots to the mushrooms and onions to make a stew another night.
6 ServingsPrep/Total Time: 30 min.

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

  • 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.
Nutritional Facts: 1 cup equals 504 calories, 27 g fat (6 g saturated fat), 63 mg cholesterol, 1,012 mg sodium, 38 g carbohydrate, 5 g fiber, 28 g protein.