These Stroganoff Bundles offer a comforting twist on the classic Russian dish by wrapping a savory beef and vegetable filling in flaky puff pastry. The mixture of ground beef, carrots, onions, and green peppers is bound with sour cream and seasoned with Worcestershire sauce for a rich, tangy flavor. Baked until golden and crisp, the bundles are served with a velvety mushroom cream sauce that adds an extra layer of indulgence. This dish is perfect for family dinners or potlucks, offering a hearty, protein-packed meal that feels both elegant and homey. It pairs beautifully with a simple side salad or steamed vegetables to balance the richness of the pastry and sauce.
Stroganoff Bundles
Description
These Stroganoff Bundles offer a comforting twist on the classic Russian dish by wrapping a savory beef and vegetable filling in flaky puff pastry. The mixture of ground beef, carrots, onions, and green peppers is bound with sour cream and seasoned with Worcestershire sauce for a rich, tangy flavor. Baked until golden and crisp, the bundles are served with a velvety mushroom cream sauce that adds an extra layer of indulgence. This dish is perfect for family dinners or potlucks, offering a hearty, protein-packed meal that feels both elegant and homey. It pairs beautifully with a simple side salad or steamed vegetables to balance the richness of the pastry and sauce.Ingredients
Directions
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Preheat oven to 375F (190C).
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In a large skillet over medium heat, cook ground beef, chopped green pepper, chopped onion, and shredded carrot until the beef is browned and the vegetables are tender.
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Drain off any excess fat from the skillet.
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In a small bowl, mix together 1/2 cup of sour cream, flour, Worcestershire sauce, and garlic salt.
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Stir the sour cream mixture into the beef and vegetable mixture in the skillet until well combined. Remove from heat and let cool slightly.
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On a lightly floured surface, roll the thawed puff pastry sheet into an 18x12 inch rectangle.
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Cut the pastry into six 6-inch squares.
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Spoon approximately one-sixth of the beef filling into the center of each pastry square.
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Lightly moisten the edges of the pastry squares with water.
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Fold all four corners of each square toward the center to form a bundle, sealing the filling inside.
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Crimp the edges with a fork to seal the bundles securely.
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Place the bundles in an ungreased shallow baking pan.
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Bake for about 25 minutes, or until the pastry is golden brown and puffed.
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Meanwhile, in a small saucepan, combine the cream of mushroom soup and the remaining sour cream.
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Heat the sauce over low heat, stirring constantly, until warmed through.
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Serve the hot bundles immediately with the warm mushroom sauce spooned over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 776.2kcal
- % Daily Value *
- Total Fat 59.4g92%
- Saturated Fat 32.5g163%
- Cholesterol 216.7mg73%
- Sodium 259.3mg11%
- Total Carbohydrate 17.3g6%
- Dietary Fiber 1.7g7%
- Sugars 12.1g
- Protein 42.7g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the puff pastry is fully thawed before rolling to prevent tearing. If the pastry feels too soft, chill it in the refrigerator for 10 minutes before cutting.
For a richer flavor, you can add a dash of paprika or thyme to the beef mixture.
Leftover bundles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 10-15 minutes to restore crispiness.
If you prefer a spicier kick, add a pinch of cayenne pepper or diced jalapeos to the filling.
