{ it's what's for dinner }

If you're on the computer right now, but you should be fixing dinner, I have a solution for you. You have to be able to run to the store though.

It was about this time last night that I looked at the Sunday leftovers in the frig and decided there really wasn't enough chicken to feed the three of us. In desperation I went to my cookbook shelf and pulled out this "Sandra Lee's Semi-Homemade Cooking" cookbook. The Beefy Stew recipe looked like a good possibility. I ran to the grocery store (for me, only five minutes away - lucky) and picked up the ingredients. This soup-stew only took 20 minutes to make and my boys really liked it. I was happy that fixing and clean-up were easy. Here's the recipe. Make it tomorrow - it'll still be cool outside, so it'll taste great!

Beefy Stew
1 sheet frozen puff pastry, thawed, cut into four inch rounds OR I used 1 package Pepperidge Farms Puff Pastry Shells
1 1/2 pounds beef cube steak OR I used 1 1/3 lb. petite sirloin steak cut into 1-inch cubes
2 TB flour
1/4 cup vegetable oil
1 can (14 ounce) reduced sodium beef broth
1 jar (24 ounce) country vegetable soup
OR I used
(no broth)
3 cans (14 ounce) country vegetable soup

1. Preheat oven to 425 degrees. Bake pastry rounds or puffs until golden (see package instructions). Set aside.
2. Meanwhile sprinkle beef cubes with salt and pepper. Toss beef with flour in a large bowl to coat. Heat oil in large heavy pot over medium-high heat. Add beef to oil and saute until brown, about five minutes. Using slotted spoon, transfer to bowl.
3. Add soups and bring to a simmer, stirring to loosen browned bits on bottom. Return all beef to pan. Simmer, uncovered, until liquid thickens slightly and beef is tender, about 10 minutes.
4. Ladle stew into bowls and top each with a warm puff pastry round. (If using shells, pull layers into thirds and place pieces on top of soup. Serves about six.)

I can tell you - leftovers are excellent - we had them about 30 minutes ago!