1 pkg. (10 oz.) Pepperidge Farm frozen Puff Pastry Shells
1 lg. onion, peeled and sliced thin
1 1/2 c. fresh mushrooms, sliced
1/4 c. butter
1 1/4 lbs. sirloin or top round steak, cut into julienne strips
1/2 c. beef broth
1/2 c. dry sherry wine
1/4 c. tomato juice
2 tsp. salt
1/4 tsp. pepper
1 tbsp. flour
3/4 c. sour cream
Chopped parsley for garnish

Prepare pastry shells according to package directions. In a large skillet, saute onion and mushrooms in butter until tender. Add beef and cook over high heat, stirring constantly until meat is well browned and juices have evaporated. Add beef broth, sherry, tomato juice, salt and pepper; cook, uncovered, for 30-45 minutes, or until beef is tender. Whisk flour into liquid in skillet and cook until thickened. Spoon into warm pastry shells and top with sour cream and parsley. Makes 6 servings.