Ground Beef Wellington

Ground Beef Wellington

Makes 2 servings


  • 1/2 cup chopped fresh mushrooms
  • 1 tbsp butter or margarine
  • 2 tsp all-purpose flour
  • 1/4 tsp pepper, divided
  • 1/2 cup half-and-half cream
  • 1 egg yolk
  • 2 tbsp finely chopped onion
  • 1/4 tsp salt
  • 1/2 pound ground beef
  • 1 (4 ounce) package refrigerated crescent rolls
  • 1 tsp dried parsley flakes
  • 2/3 packet of onion soup mix
  • 1/2 tsp favorite spice blend
  • Chunks of Mozzarella cheese (desired amount)


  1. 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.
  2. Mix 2/3 packet of onion soup mix and chunks of mozzarella cheese, and favorite spice blend into ground beef.
  3. 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.
  4. Bake at 350 degrees F for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160 degrees F.
  5. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.