Recipe Centre - Pastry-Topped Ginger Beef

Pastry-Topped Ginger Beef
A great cook-ahead dish for a large buffet and you can freeze the leftovers.

Preparation Time: 15 minutes		Cooking Time: 2 1/2 - 3 1/2 hours
1/4 cup	50 mL	cornstarch
2	2	cans (10 oz/284 mL) consomme soup
1	1	envelope (35 g) dried onion roasted garlic soup mix
1/2 cup	125 mL	cooking sherry
1/4 cup	50 mL	grated gingerroot (fresh or jarred)
		freshly ground pepper to taste
3 lbs	1.5 kg	Beef Stewing Cubes or Inside, Outside or Eye of Round Oven Roast, cut in cubes
1 lb	500 g	fresh baby carrots
1	1	package (397 g) frozen puff pastry

In a Dutch oven or large pot, mix together first 6 ingredients. Add meat and mix well. Cover and simmer on stovetop or bake in 300� F (150� C) oven for 2-3 hours until beef is fork tender.* Meanwhile, on a lightly floured surface, roll pastry into a large rectangle. Add carrots to beef mixture and transfer to a large rectangular 3 qt (3 L) casserole and cover with pastry. Trim edges, cut steam holes and decorate with extra pieces of pastry. Bake in a 400� F (200� C) oven for 30 minutes or until golden and filling is bubbly.

Makes 10 to 12 servings

* Note recipe may be prepared to this stage and then refrigerated and finished the next day.

Nutrition Information Per Serving:

383 Calories
27 g Protein
19 g Fat
22 g Carbohydrates