Beef Stroganoff Pockets

Rice two nights ago....pasta last night....what's a girl to do when she has beef defrosting for straganoff?!

Chris and I eat A LOT of pasta and rice (which is fine by me :)) but tonight I decided to try something new. Inspired by my husband's love for crescent rolls...I decided to make a homemade "hot pocket" version of beef stroganoff. It turned out to be pretty good! This is my grandma's stroganoff recipe. I HIGHLY recommend it. We typically serve this over egg noodles. YUM!

Beef Stroganoff Pockets

Ingredients:
1 pound beef chuck roast
1/3 cup white or red wine

2 ounces butter
1/2 onion, diced
1 clove garlic, minced (less if you wish)

2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard

1/4 cup sour cream
1/4 of a block (2 ounces) cream cheese
salt to taste
ground black pepper to taste

Directions for preparing filling:

Marinade beef in wine for 1-2 hours before cooking. Discard marinade.
Place butter, garlic, and onion in a skillet. Saute 3-4 minutes or until onion is transparent. Add beef and cook until brown. Combine flour, beef broth, and mustard in a small bowl. Add broth mixture to skillet and bring to just a boil. Turn heat to low and cook 40-45 minutes (to allow meat to tenderize and sauce to thicken). Stir in sour cream and cream cheese the last 5 minutes of cooking. Salt and pepper to taste.

Directions for filling and baking pockets:

If using right away, allow mixture to cool for 15-20 minutes before filling dough. If making mixture ahead of time, allow to cool 10 minutes then refrigerate until ready to use.

Preheat oven to 350. *Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and pinch edges together firmly to seal.

Place sandwiches on an ungreased waxed paper lined cookie sheet (for easy clean up). Brush tops of sandwiches with 1 tablespoon of melted butter or margarine. Bake in preheated oven for 25 to 30 minutes or until golden brown.

*Keep dough refrigerated until ready to use. Work quickly to avoid dough becoming too soft.