Ground Beef A La King

• 1 package (10 ounces) frozen puff pastry shells
• 1 pound fresh baby carrots, cut in half
• 1-1/4 cups water, divided
• 1-1/2 pounds lean ground beef (90% lean)
• 1 package (8 ounces) sliced baby portobello mushrooms
• 2 tablespoons chopped shallots
• 3 tablespoons all-purpose flour
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1/4 cup tomato paste
• 1/4 cup dry red wine
• 1 tablespoon minced fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture.

pastry shells, baby carrots, water, lean ground beef, baby portobello mushrooms, shallots, allpurpose, condensed beef broth, tomato paste, red wine, tarragon, salt, pepper

Taken from www.tasteofhome.com/recipes/ground-beef-a-la-king/ (may not work)