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My review
Ground Beef Wellington
Julie Frankamp
"Trying new recipes is one of my favorite hobbies. It's also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy enough for family yet fancy enough for company."
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Ingredients
55 m servingsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- 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 degrees F for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160 degrees F.
- Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
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Reviews
Read all reviews 133162 Ratings
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Most helpful positive review
2/28/2009
I only give this recipe 4 stars because I changed so many things about it. It did sound a bit bland and so many other reviewers had said it was. What I ended up with was DELICIOUS! So here's ...
Most helpful critical review
9/6/2011
I figured the refrigerated crescent roll dough would be a bad idea, and I was right. This recipe would be better if you use puff pastry dough.
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2/28/2009
I only give this recipe 4 stars because I changed so many things about it. It did sound a bit bland and so many other reviewers had said it was. What I ended up with was DELICIOUS! So here's ...
2/18/2007
When I first spotted this recipe it caught my eye because it looked different. I was a little dissapointed in the ingredients, they looked bland to me, so I made some changes and I'm glad I did...
4/1/2008
i just made this today for supper. like most recipes this was more of a starting point me.lol. i am loving this recipe. i tweaked it quite a bit though. i sauted celery,onion, mushrooms and garl...
8/29/2007
I replaced the half and half with cream of mushroom soup it made for a very good gravy to be served with this recipe. All and all this was a very excellent dish and have made it several times w...
2/17/2008
These turned out to be better than I thought they would be. I didn't find them to be bland at all; in fact I thought both the meat and the sauce were very flavorful. I had more mushrooms in th...
12/6/2006
This dish was a hit with my family. It is hard to find a good recipe for ground meat that is different. The only thing that I would change is making individual wellingtons with for each person...
1/14/2008
I didn't have all of the ingredients on hand so I had to improvise this to a take on an Italian twist. So I really used the recipe more for quantity guidelines. I added Italian seasoning to the...
5/2/2008
Because we don't eat mushrooms (allergy), I had to change this up a little bit. I sweated finely chopped onions, green chili and garlic, and then added a can of beef gravy. I thought it was a ...