Pastry-Topped Ginger Beef
- Ready In:
- 3hrs 15mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1⁄4 cup cornstarch
- 2 (10 ounce) cans quality consomme
- 1 (35 g) package onion roasted garlic soup mix
- 1⁄2 cup cooking sherry
- 1⁄4 cup grated gingerroot (fresh or jarred)
- fresh ground pepper
- 3 lbs beef, stewing cubes or 3 lbs round roast, cubes
- 1 lb fresh baby carrots
- 1 (375 g) package frozen puff pastry
directions
- In a Dutch oven or large pot, mix together first six ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300° oven for 2-3 hours until fork-tender.
- Note: recipe may be prepared to this stage and then refrigerated and finished the next day.
- Meanwhile, on a lightly floured surface, roll out pastry to a large rectangle. Add carrots to beef mixture. Transfer mixture to a large rectangular 3 litre casserole and cover with pastry. Trim edges, cut steam holes, and decorate with extra pieces of scrap pastry.
- Bake in a 400° oven for 30 minutes or until golden and filling is bubbly.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p>
8728230"