Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Ground Beef 'Wellington' with Fennel
Ground Beef 'n' Biscuits
Ground Beef Noodle Casserole
Ground Beef Pie
Mom's Ground Beef Casserole
MORE
Top Related Articles
Budget-Friendly Recipes for Ground Beef
Corned Beef Basics
Cooking Questions: Beef
Slow Cooker Corned Beef (Video)
Making Beef Stock
Beef on the Grill
Grilling Times for Beef
Beef Basics
Wellington, beef
ground beef
Related Collections
Cooking for Two - Beef
Ground Beef
Beef Recipes
Cooking for Two
Meat and Poultry
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
LEARN MORE
Ground Beef Wellington
SUBMITTED BY:
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."
RECIPE RATING:
Read Reviews
(28)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS
1/2 cup chopped fresh mushrooms
1 tablespoon butter or margarine
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 (4 ounce) package refrigerated crescent rolls
1 teaspoon dried parsley flakes
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Feb. 18, 2007 by
banana
X
Full Review
banana
Feb. 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, it turned out beautifully. Here is what I did (in addition to what the recipe called for); I mixed to the meat 2/3 a packet of dry onion soup mix along with chuncks of mozzarela cheeze and finely diced mushrooms and about 1/2 tsp of my favorite spice blend. I also put a pinch or two of the spice blend in the mushroom sauce. The onion soup mix added just enough flavor to make this dish stand out. Enjoy!
Was this review helpful?
[
YES
]
11 users found this review helpful
When I first spotted this recipe it caught my eye because it looked different. I was a little...
MORE
MORE
Reviewed on Aug. 29, 2007 by
Carnygirl
X
Full Review
Carnygirl
Aug. 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 with no left overs after my family got to it.
Was this review helpful?
[
YES
]
8 users found this review helpful
I replaced the half and half with cream of mushroom soup it made for a very good gravy to be...
MORE
MORE
Reviewed on Dec. 6, 2006 by
Kim D-W
X
Full Review
Kim D-W
Dec. 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. (you need more creasent rolls). But everyone loved the dish when I prepared it the way is written.
Was this review helpful?
[
YES
]
7 users found this review helpful
This dish was a hit with my family. It is hard to find a good recipe for ground meat that is...
MORE
MORE
Reviewed on Feb. 17, 2008 by
Mallinda
X
Full Review
Mallinda
Feb. 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 the sauce than it calls for because I didn't know how many mushrooms would equal 1/2 cup. I probably had close to a cup. The meat wasn't dry at all, and in fact was quite moist. The only thing I think I would do differently if I made these again would be to use refrigerated pie crusts instead of the crescent rolls. The rolls were a little soft and I think the pie crust would be more like the crust on authentic Beef Wellington.
Was this review helpful?
[
YES
]
5 users found this review helpful
These turned out to be better than I thought they would be. I didn't find them to be bland at...
MORE
MORE
Reviewed on Apr. 1, 2008 by
mistycolleen
X
Full Review
mistycolleen
Apr. 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 garlic together and added it to the meat instead of the gravy. i also added crumbled bacon, cheddar and parmesan cheese, a handful of breadcrumbs, and about 3 tblsps of dry onion soup mix. then wrapped it like it called and used a egg wash on it. also with the gray i added a tblsp of the dry onion soup mix and a packet of brown gravy mix. we absolutely loved this. the versatility of this recipe is endless. i cant wait to make it again!
Was this review helpful?
[
YES
]
4 users found this review helpful
i just made this today for supper. like most recipes this was more of a starting point me.lol....
MORE
MORE
Reviewed on Jun. 21, 2007 by Shelly
X
Full Review
Shelly
Jun. 21, 2007
I added a little powdered ranch dressing to the burger they were great.
Was this review helpful?
[
YES
]
4 users found this review helpful
I added a little powdered ranch dressing to the burger they were great.
MORE
MORE
Reviewed on May 2, 2008 by
StayHomeCook
X
Full Review
StayHomeCook
May 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 nice, different way to use some ground beef, and the flavor was really good, but my husband said it was just meatloaf in a biscuit. Ah, well, the finer things are often lost on him...
Was this review helpful?
[
YES
]
3 users found this review helpful
Because we don't eat mushrooms (allergy), I had to change this up a little bit. I sweated...
MORE
MORE
Reviewed on Apr. 6, 2008 by
bernbarn
X
Full Review
bernbarn
Apr. 6, 2008
I made a few alterations such as using more mushrooms as well as Campbell's Golden Mushroom Soup with a can of milk. The dinner got rave reviews from my husband who hails from London. THANKS!
Was this review helpful?
[
YES
]
3 users found this review helpful
I made a few alterations such as using more mushrooms as well as Campbell's Golden Mushroom...
MORE
MORE
Reviewed on Jan. 14, 2008 by Stephanie
X
Full Review
Stephanie
Jan. 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 beef and a bit of bread crumbs - mainly cause I had some homemade leftover ones and I wanted to use them up. I also added some parm cheese and mixed Italian cheese to the mixture as well as a few tablespoons of tomato paste. After I covered them in the pastry dough I sprinkled the tops w/ parm cheese again and sprinkled a few italian herbs and a pinch of salt. Instead of the sauce I used Marinara sauce. The end result I wasn't too sure of, but my husband ate two of these and I had planned on us both taking left overs to work, but he couldn't get enough of it. He LOVED it. I will deffinately try this recipe again as written out, but its a great inspiration recipie. I would love to take this Mexican or even Jamacian jerk style, or even Sloppy Joe'ish! Or even just with my faveorite meat loaf, the idea of the indivudual pastry wrap would dress up just about anything! Just tell your family you made Sloppy Joe Wellington, Meat Loaf Wellington, etc.
Was this review helpful?
[
YES
]
3 users found this review helpful
I didn't have all of the ingredients on hand so I had to improvise this to a take on an...
MORE
MORE
Reviewed on Dec. 10, 2007 by
shaunabphillips
X
Full Review
shaunabphillips
Dec. 10, 2007
It was a little bland, but I added onion salt and garlic powder and it was excellent!