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Beef Burgundy Baskets

Add carrots to the mushrooms and onions to make a stew another night.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
1 cup: 504 calories, 27g fat (6g saturated fat), 63mg cholesterol, 1012mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 28g protein.

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