MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ground Beef Wellington
Categories: Beef, Mushrooms, Dairy, Breads, Vegetables
Yield: 2 servings

1/2 c Chopped fresh mushrooms
1 tb Butter
2 ts A-P flour
1/4 ts Pepper; divided
1/2 c Half & Half cream
1 lg Egg yolk
2 tb Fine chopped onion
1/4 ts Salt
1/2 lb Ground beef
4 oz Tube refrigerated crescent
- rolls
Lightly beaten egg; opt
1 ts 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 1/8 teaspoon pepper.
Crumble beef over mixture and mix lightly but
thoroughly. Shape into 2 loaves. Separate crescent dough
into 2 rectangles on a baking sheet. Seal perforations.
Place a meat loaf on each rectangle. Bring dough edges
together and pinch to seal. If desired, brush with egg
wash. Bake @ 350oF/175oC until golden brown, 24-28
minutes.

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

Julie Frankamp, Nicollet, Minnesota

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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