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Ground Beef a la King

 Ground Beef a la King
Instead of using puff pastry shells, this tasty dish can be served over mashed potatoes.
6 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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.
  • Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover

2 of 2

Ground Beef a la King (continued)

Directions (continued)

  • and simmer for 15 minutes. Remove top of pastry shells; fill with
  • beef mixture. Yield: 6 servings.
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.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now