Beazell's Cook Book

Stuffed Pistolettes by Claire Sharbino

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1 bag (12 ct) pistolettes
2 lb ground chuck
2 tbsp flour
1 1/4 C beef broth
2 tbsp Worcestershire sauce
1 can cream of mushroom (any cream soup will work)
8 oz velveeta, cubed
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
Beazell's Cajun Seasoning, to taste (I used about 2 tsp)
3 tbsp melted butter

On medium high heat, brown beef. Drain off all but 2 tbsp grease. Sprinkle in flour, onion powder & garlic powder. Stir well. Stir in broth & Worcestershire sauce. Season with Beazell's. Add in cream soup and velveeta. Simmer until cheese melts. Cut ends off of pistolettes & hollow out. I use a pairing knife to cut out the center, then use the tines of a fork to scrape out the rest. Leave a little shell. Generously stuff with beef filling. Secure the cut off piece with a toothpick. Place on baking sheet and brush with butter. Bake at 350 for 10 minutes. ENJOY!!

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