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Ground Beef a la King Recipe
Ground Beef a la King Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 package (10 ounces) frozen puff pastry shells
  • 1 pound fresh baby carrots, cut in half
  • 1-1/4 cups water, divided
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 package (8 ounces) sliced baby portobello mushrooms
  • 2 tablespoons chopped shallots
  • 3 tablespoons all-purpose flour
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1/4 cup tomato paste
  • 1/4 cup dry red wine
  • 1 tablespoon minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/4 cups beef mixture with one pastry shell equals 481 calories, 23 g fat (6 g saturated fat), 56 mg cholesterol, 836 mg sodium, 37 g carbohydrate, 6 g fiber, 29 g protein.

Directions

  1. Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Ground Beef a la King in Weeknight Cooking Made Easy Annual 2005, p22

Nutritional Facts

1-1/4 cups beef mixture with one pastry shell equals 481 calories, 23 g fat (6 g saturated fat), 56 mg cholesterol, 836 mg sodium, 37 g carbohydrate, 6 g fiber, 29 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Ground Beef a la King

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MY REVIEW
Reviewed Feb. 28, 2012

"This recipe is great. The red wine made it just delicisous. I will definitely be making this again. The whole family loved it."

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