User Guide

80
GROUND BEEF
WELLINGTON
Preheat to 300°F (150°C). In a saucepan, heat butter over medium-
high heat. Add mushrooms; cook and stir until tender, 5-6 minutes.
Stir in our and 1/8 teaspoon pepper until blended. Gradually add
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 egg yolk, onion, 2 tablespoons mushroom sauce,
salt and remaining 1/8 teaspoon pepper. Crumble beef over
mixture and mix well. Shape into 2 loaves. Unroll crescent dough and
separate into 2 rectangles; press perforations to seal. Place meat
loaf on each rectangle. Bring edges together and pinch to seal. If
desired, brush with beaten egg.
Place Wellingtons in a single layer on greased tray. Cook until golden
brown and a thermometer inserted into meat loaf reads 160°F (85°C),
18-22 minutes.
Meanwhile, warm remaining sauce over low heat; stir in parsley.
Serve sauce with Wellingtons.
Directions
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1 tablespoon butter
1/2 cup chopped fresh mushrooms
2 teaspoons all-purpose our
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 large egg yolk
2 tablespoons nely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
1 large egg, lightly beaten, optional
1 teaspoon dried parsley akes
Ingredients