Ground Beef Wellingtons
Trying new recipes is one of my favorite hobbies. It’s also the most gratifying. What could beat getting smiles and compliments from the ones you love? This recipe is easy enough for weeknights yet fancy enough for special dinners.
—Julie Frankamp, Nicollet, MN
Prep: 30 min. • Bake: 25 min. Makes: 2 servings
1/2 cup chopped fresh mushrooms 1 Tbsp. butter 2 tsp. all-purpose flour 1/4 tsp. 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 (4 oz.) refrigerated crescent rolls 1 large egg, lightly beaten, optional 1 tsp. dried parsley flakes
1. In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 tsp. 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 remaining 1/8 tsp. 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 perforations. Place a meat loaf on each rectangle; bring dough edges together and pinch to seal. If desired, brush dough with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes.
3. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
1 SERVING 578 cal., 37g fat (16g sat. fat), 207mg chol., 909mg sod., 28g carb. (7g sugars, 1g fiber), 28g pro.