Ground beef Wellington has all the dazzle of a traditional Wellington at a fraction of the cost. Filled with juicy ground beef and wrapped in a flaky pastry, this dish is surprisingly easy to pull off!
Instructions
1
Make the mushroom sauce
2
In a saucepan, saute the mushrooms in butter until they've softened and all the moisture in them has cooked off. Stir in the flour and 1/8 teaspoon of pepper, and mix well until the flour has dissolved. Gradually add the cream, stirring as you do. Bring everything to a boil, then cook and stir until it begins to thicken, about two minutes. Remove the sauce from the heat and set it aside.
3
Assemble and cook the Wellingtons
4
In a bowl, combine the egg yolk, chopped onion, 2 tablespoons of mushroom sauce, salt and the remaining 1/8 teaspoon of pepper. Crumble the beef over the egg mixture and mix it in lightly but thoroughly. Divide the meat into two equal halves and shape them into loaves. Separate the crescent dough into two rectangles on a baking sheet, then seal the perforations so they don't split open while it cooks. Place one meat loaf onto each rectangle. Bring the dough edges together and pinch them to seal. Brush with an egg wash, if desired, and bake the Wellingtons at 350°F for 24 to 28 minutes. When it's done, it should be golden brown on the outside and a thermometer inserted into the meat should read 160°. Editor's Tip: When you're mixing the beef, make sure not to overmix it, as this can lead to a tougher Wellington. Use your hands and mix just until everything is combined.
5
Warm the sauce
6
Meanwhile, warm the remaining sauce over low heat and stir in the parsley. Serve the sauce over the Wellingtons or on the side.
