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STROGANOFF BUNDLES by www.country-cooking.com
1 tsp Worcestershire Sauce
1 1/4 lb Ground Beef
1/8 tsp Garlic salt
1 med Green pepper, chopped
1/2 Of a 17 1/4 oz package
1 med Onion, chopped
1 sheet Frozen puff pastry, (thawed)
1 med Carrot, shredded
8 oz Sour cream
1 7 1/2 oz. can semi condensed Cream of mushroom Soup
2 tsp Flour
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 at 375 degrees 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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