Recipe courtesy of “Cookin’ Savvy”
Mushroom Sauce:
1 can (14 ounces) mushrooms
1 1/2 cups hen broth
3 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
salt, to style
pepper, to style
1/2 cup heavy cream
8 ounces beef tenderloin steaks, cubed
1 package deal (17 ounces, 2 sheets) puff pastry
water
garlic and herb spreadable cheese
1 package deal (2 1/2 ounces) actual bacon items
mashed potatoes, for serving
To make mushroom sauce: In blender, mix mushrooms and hen broth; put aside.
In skillet over medium warmth, soften butter and blend in flour. Slowly add mushroom broth whereas stirring. It ought to begin to thicken; if it doesn’t, add 1 tablespoon flour and stir nicely.
Add garlic powder and salt and pepper, to style. Combine in heavy cream whereas persevering with to stir. Take away from warmth and put aside.
Warmth oven to 400 F.
Dice steaks and place in bowl then cowl and blend nicely with 1 cup mushroom sauce.
Reduce every puff pastry into six squares for 12 whole. Use water to moisten every nook of squares and convey them collectively, forming small field form. Place 1 heaping tablespoon meat combination into every pastry sq..
Place squares on parchment paper-covered cookie sheets and bake quarter-hour.
Spoon spreadable cheese over sizzling squares and high with bacon items.
Serve with mashed potatoes and use leftover mushroom sauce as gravy.
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