Ground Beef Wellington
Total TimePrep: 30 min. Bake: 25 min.
- 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
- 1large egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/2 pound ground beef
- 1 tube (4 ounces) refrigerated crescent rolls
- Large egg, lightly beaten, optional
- 1 teaspoon dried parsley flakes
- 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 until thickened, about 2 minutes. 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 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes.
- Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Nutrition Facts1 serving: 578 calories, 37g fat (16g saturated fat), 207mg cholesterol, 909mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 28g protein.
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Jun 10, 2020
Actually this is an excellent recipe! While not made with Filet Mignon....quite delicious once you use some common sense and add a little extra based on an Original Beef Wellington recipe. First, be sure to use garlic....while fresh garlic is always better. I used garlic salt and tool the salt put of the equation Be sure to add a little sherry to your sauce....makes a world of difference. I also used the dirfvtions from the crescent roll package and preheated my oven to 375°, and baked it for 10 minutes at this temperature and then reduced to 350° fir the additional 15. I did use the wash which helps to crisp the crust......the bottom was moist....naturally...your using beef......but not soggy. I also added some Dijon Mustard, garlic salt and a double dash of Lea n Perrins Worchestershire..... .quite Delish!!
May 12, 2020
This was great. I had a pound of meat so I doubled the recipe. I also added garlic to the meat mixture and red wine to cook the mushrooms. It was wonderful and looked great also!!!
Apr 26, 2020
I have never been as disappointed as I was with this recipe. The mushroom sauce had no flavor, the meat needed something to add flavor and after baking, the crescent crust was soggy and yucky. What a disappointment. Good thing I made a good dessert or we would have gone away hungry. This recipe went in the garbage.
Apr 1, 2020
Do you cook the hamburger before you add it to the crescent roll or is it is supposed to be raw?
Mar 20, 2020
This was good. I used extra-lean ground beef and I added some garlic powder and sage to the meat mixture. Next time I will double the delicious sauce.
Mar 2, 2020
Really good. The crescents I bought were 8 oz so I doubled the recipe and froze the leftover and hope by putting in the air fryer they will crisp up. I didn't have half and half so used 2% milk and the sauce was just fine. I divided the rolls in to 4 rectangles as I did the meat loaves. I made half in the air fryer and half in the oven, They turned out the same (except I turned the ones in the air fryer and cooked 2 more minutes as the bottoms were still doughy.
May 11, 2019
This was actually a very forgiving recipe because I over-boiled the sauce and it still turned out well. My husband and his grandmother both enjoyed it, but I thought the beef could use a bit more seasoning.
Mar 22, 2016
I was extremely disappointed with this recipe. The only change I made was using onion instead of mushroom for the sauce.My husband and I found the sauce to be extremely bland, and my husband who likes mushrooms said even if I'd used mushrooms instead it still wouldn't have much flavor. Maybe I needed to use salted butter?For the meat part, I don't know what went wrong there either. I had to cook the meat longer than suggested because the inside was still very red. Because I had to cook it longer, the crescent roll got pretty dark. Despite the dark exterior, the crescent roll was very soggy, especially the bottom.I think if the sauce had more flavor and the crescent roll was actually crispy, then this would have been a good recipe. If someone can tell me where I went wrong, I'm all ears. I really want to like this recipe, but as-is, I was disappointed.
May 11, 2013
So good! I'm not the best cook, so when my son says "make this again" I know I found a keeper
Mar 31, 2012
easy and delicious