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Yield: 6 Servings

Ingredients:

* 1 1/4 lb Ground beef
* 1 md Green pepper chopped
* 1 md Onion chopped
* 1 md Carrot shredded
* 8 oz Sour cream
* 2 ts Flour
* 1 ts Worcestershire sauce
* 1/8 ts Garlic salt
* 1/2 Of a 17 1/4 oz pkg frozen -puff pastry
* 1 sheet thaw
* 1 7 1/2 oz. can semi condensed


Instructions:

-Cream of mushroom soup In a skillet cook beef green pepper onion and carrot till meat is brown and onion is tender; drain off fat. Combine 1/2 cup of the sour cream flour worcestershire sauce and garlic salt. Stir into meat mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six 6-inch squares. Spoon about 1/6 of the filling into the center of each square. Moisten edges of squares. Fold all 4 corners of each square to center. Seal edges by crimping. Place in an ungreased shallow baking pan. Bake in a 375 oven about 25 minutes or till golden. Meanwhile make the sauce. Combine the soup and remaining sour cream. Heat through over low heat. Spoon sauce over bundles.
 
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