Categories: Beef

Ingredients

• 1/2 cup chopped fresh mushrooms
• 1 tbsp butter
• 2 tsp all-purpose flour
• 1/4 tsp black pepper, divided
• 1/2 cup half-and-half cream
• 1 large egg yolk
• 2 tbsp finely chopped onion
• 1/4 tsp salt
• 1/2 lb. ground beef
• 1 tube refrigerated crescent rolls
• 1 large egg, lightly beaten
• 1 tsp dried parsley flakes

Directions

1. In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 tsp black 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.

2. In a bowl, combine the egg yolk, onion, 2 tbsp mushroom sauce, salt and 1/8 tsp black pepper. Crumble the beef over mixture and mix well. Shape into 2 loaves. Separate the crescent dough into 2 rectangles on a baking sheet. Seal perorations. Place a meat loaf on each rectangle; bring dough edges together and pinch to seal. Brush dough with egg wash. Bake at 350 until golden brown and cooked through, 24 to 28 minutes.

3. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Email to a friend | Print this recipe | Back