Beef Stroganoff Pockets

If you’re looking to add a delicious and comforting dish to your recipe repertoire, then look no further than these Beef Stroganoff Pockets. These pockets are filled with savory beef, creamy mushrooms, and a rich Stroganoff sauce, all enclosed in a flaky pastry crust. Perfect for a cozy dinner at home or as a delightful addition to a gathering with friends and family, these pockets are sure to be a hit. Let’s dive into how to make this mouthwatering recipe.

Ingredients:

– 1 pound beef sirloin, thinly sliced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms, sliced
– 1 cup beef broth
– 1 cup sour cream
– 1 tablespoon Dijon mustard
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 sheets puff pastry, thawed
– 1 egg, beaten (for egg wash)
– Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large skillet over medium heat, heat the olive oil. Add the sliced beef and cook until browned, about 3-4 minutes per side. Remove the beef from the skillet and set it aside.

3. In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

4. Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown, about 5-7 minutes.

5. Pour in the beef broth and bring the mixture to a simmer. Stir in the sour cream, Dijon mustard, paprika, salt, and pepper. Let the sauce simmer for a few minutes until it thickens slightly.

6. Return the cooked beef to the skillet and stir to coat it with the sauce. Remove the skillet from the heat and let the mixture cool slightly.

7. On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into four squares.

8. Place a generous spoonful of the beef Stroganoff mixture in the center of each pastry square. Fold the pastry over the filling to create a triangle shape and crimp the edges with a fork to seal.

9. Transfer the filled pockets to the prepared baking sheet. Brush the tops with the beaten egg wash for a golden finish.

10. Bake in the preheated oven for 20-25 minutes, or until the pockets are puffed and golden brown.

11. Remove the Beef Stroganoff Pockets from the oven and let them cool slightly before serving. Garnish with chopped fresh parsley for a pop of color and freshness.

These Beef Stroganoff Pockets are a delightful twist on the classic dish, bringing all the rich flavors in a convenient handheld form. Whether you’re enjoying them for a cozy night in or sharing them with loved ones, these pockets are sure to impress. Give this recipe a try and savor the warm and comforting goodness in every bite.