Beef Bundles Food

BEEF BUNDLES

Steps:

• Heat oven to 425.
• Brown and drain hamburg and onion.
• Add seasoning, cheese and sauce.
• Cut each pizza crust into 4 pieces and stretch out slightly.
• Divide meat mixture among crusts. Lift the four corners of each to meet in the middle and press to join, leaving the sides open.
• Bake 12-14 minutes.

BEEFY SWISS BUNDLES

Steps:

• In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in Worcestershire sauce and seasonings. Remove from the heat; set aside., On a lightly floured surface, roll puff pastry into a 15x13-in. rectangle. Cut into four 7-1/2x6-1/2-in. rectangles. Place about 2 tablespoons potatoes over each rectangle; spread to within 1 in. of edges. Top each with 3/4 cup beef mixture; sprinkle with 1/4 cup cheese., Beat egg and water; brush some over pastry edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 17-20 minutes or until golden brown. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.