Ground Beef Wellington
Total TimePrep: 30 min. Bake: 25 min.
This looked very nice coming to the table. It tasted good, too, but I had trouble with soggy bottoms on the pastries. Looking at other reviews, I think that the best bet is to follow the directions found on the crescent rolls. I will definitely try this recipe again, as it has possibilities and I don't think I did it justice.
Don't believe the naysayers, this is a great recipe! I made it for my wife for her birthday for the first time tonight and it turned out great, she loved it. I did take some of the other reviewers suggestions - I had a pound of lean ground beef, and the crescent rolls come with four rectangles (not two) so I made four Wellingtons and saved two for later. I therefore doubled the mushroom sauce, and went heavy on the mushrooms and onions, which makes the meal taste a bit lighter because it's not so much ground beef. I also added Worcestershire sauce to the meat, and some red wine to the sauce, some of which went into the meat, and the rest went on top at the end. I did brush the pastry with an egg wash, and I cooked it at 375 for the first 10 minutes, then 350 for the last 15 minutes. The meat was done perfectly, and the pastry was golden brown. Enjoy!
These were delicious, however I did add some seasonings and things to the meat mixture and to the sauce to give it a bit more flavor, as other reviews said it was lacking. I'm not sure what I did to my "sauce" but it came out really thick, but still tasty. Next time I think I will use less flour. All in all, I would definitely make again!
We liked this, although we felt it could have used a little more flavor. I omitted the mushrooms.
We really enjoyed this recipe. Before I wrapped them, I smeared freshly roasted garlic on the meat. I did not have mushrooms. So I mixed cream of crimini and shitake mushroom soup with some beef broth and a little sour cream. That was my gravy. Served with creamy mashed potatoes and roasted green beans. Very yummy!!
This recipe was extremely bland; both the meatloaf part and the sauce. The recipe didn't indicate spraying the pan with non-stick pan spray, but fortunately I always line my pans with foil, because the biscuit bottoms stuck and took off that part of the recipe. This wasn't the worst recipe I ever made, but far from the best. I won't make this again.
The recipe using ground turkey also turned out rave reviews. This substitution reduces the fat grams but not the OOHs and AHHs. Added garlic and Worcestershire for added flavor. Typical crescent roll container will make 4 loaves. Take it into consideration. You might want to double this recipe. Good Luck
Actually this is an excellent recipe! While not made with Filet Mignon....quite delicious once you use some common sense and add a little extra based on an Original Beef Wellington recipe. First, be sure to use garlic....while fresh garlic is always better. I used garlic salt and tool the salt put of the equation Be sure to add a little sherry to your sauce....makes a world of difference. I also used the dirfvtions from the crescent roll package and preheated my oven to 375°, and baked it for 10 minutes at this temperature and then reduced to 350° fir the additional 15. I did use the wash which helps to crisp the crust......the bottom was moist....naturally...your using beef......but not soggy. I also added some Dijon Mustard, garlic salt and a double dash of Lea n Perrins Worchestershire..... .quite Delish!!
This was great. I had a pound of meat so I doubled the recipe. I also added garlic to the meat mixture and red wine to cook the mushrooms. It was wonderful and looked great also!!!
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