Ground Beef Wellingtons

By jenknoll

Ingredients

• 1 cup chopped fresh mushrooms
• 1 package dry onion mix (minus 1 tbls.)
• 1 cup mozzarela cheese
• 1 package brown gravy mix
• 2 tablespoons butter or margarine
• 1 tablespoon and 1 teaspoon all-purpose flour
• 1/2 teaspoon pepper, divided
• 1 cup half-and-half cream
• 2 egg yolk
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• 1 pound ground beef
• 2 (4 ounce) packages refrigerated crescent rolls
• 2 teaspoons dried parsley flakes

Details

Servings 4

Preparation

Step 1

1. In a saucepan, melt butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream, 1 tbls. of onion mix, and the brown gravy packet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.

2. 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.

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