Friday, January 10, 2014

Ground Beef Wellington

This was ok, however for some reason it was sort of tangy.  I am not exactly sure how I feel about this dish hubby loved it, the neighbor liked it, I was indifferent and none of the kids ate it.  So I guess we aren't much help.  

1/2 cup chopped fresh mushrooms
1 tablespoon butter
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream (I used whipping cream)
1 egg yolk
2 tablespoons finely chopped onion (I used onion powder)
1/4 teaspoon salt 
1/2 pound ground beef
1 tube (4 oz) crescent rolls (I used puff pastry)
1 teaspoon dried parsley flakes

I also added 1/2 a cup of Parmesean and 2 tablespoons of garlic powder to the meat mixture!  I also added some garlic salt to the leftover sauce mix!

In a saucepan, saute mushrooms in butter until softened. 
Stir in flour and 1/8 teaspoon pepper until blended. 
Gradually add the cream. 
Bring to a boil; cook and stir for 2 minutes or until thickened. 
Remove from the heat and set aside.
In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. 
Shape into two loaves. 
Separate crescent dough into two rectangles on a baking sheet. 
Seal perforations. 
Place meat loaf on each rectangle. 
Bring edges together and pinch to seal. 
Bake at 350° for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160°. 
Meanwhile, warm remaining sauce over low heat; stir in parsley. 
Serve sauce with Wellingtons.  
Yield: 2 servings.

Ground Beef Wellington Recipe

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