In the past, whenever I heard of Beef Wellington I got this image of a very sophisticated, elegant, and difficult dish; you know like one that might be served at a stuffy dinner party. Now, in all fairness I have never actually made Beef Wellington so it probably isn’t that difficult. If I ever try it, I will definitely let you know how it turns out.
This Ground Beef Wellington is an “everyday” version of the original. My boys were skeptical, but really enjoyed it.
This isn’t a pretty picture, but you can see that the recipe makes two Beef Wellingtons. One of my boys does not like mushrooms so I made one with mushrooms and one without. I served it with roasted sweet potatoes and a side salad.
- ground beef - 1 pound
- frozen seasoning blend - 1/2 bag
- sliced mushrooms - 1 can or fresh
- garlic cloves, minced - 1-2
- Italian blend cheese (I couldn't find this at my local commissary so I used 1/2 mozzarella, and 1/2 parmesan) - 3/4 bag (I used 1 cup)
- sour cream - 1/2 cup
- salt and pepper -
- Italian seasoning -
- reduced fat crescent roll dough - 2 cans
- Sauté seasoning blend and mushrooms until onions are soft, add ground beef and garlic and brown.
- Season with salt, pepper, and Italian seasoning to taste.
- Add sour cream and cheese to meat mixture.
- Roll out dough on baking sheet pinching seams together really well.
- Spoon half of meat mixture down the middle of the dough, fold dough over beef and pinch down the middle and ends to seal.
- Brush with egg wash and bake according to crescent roll directions. Usually 375 for 12 mins.