Ingredients:
1 1/2 lbs beef cube steaks, cut into 1 inch pieces
salt & freshly ground black pepper
2 tablespoons flour
1/4 cup vegetable oil
1 (14 ounce) cans reduced-sodium beef broth
1 (24 ounce) jars country vegetable soup
1 sheet frozen puff pastry
Directions:
Sprinkle beef with salt and pepper; toss beef with flour in a large bowl to coat.
Heat oil in a large Dutch oven over medium-high heat; add 1/3 of the beef to the hot oil and sear until browned on all sides, about 5 minutes; using a slotted spoon, transfer beef to a clean bowl; repeat with remaining beef in 2 more batches.
Add beef broth and bring to a simmer, scraping with a wooden spoon to loosen brown bits on bottom; return all beef and any accumulated juices to pot; add soup and simmer, uncovered, until liquid thickens slightly and beef is tender, about 15 minutes.
Divide stew equally among 4 oven-proof mugs.
On a floured surface, cut puff pastry into 4, 4-inch rounds; Moisten rims of mugs with water then gently adhere puff pastry to each mug.
Transfer to a baking sheet and bake until golden brown, about 12 minutes.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.