easy Ground Beef Wellington Recipe

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 5 minutes

Ingredients

2 eggs (beaten)

1 1/2 pounds ground beef

4 tablespoons saltine crackers (or bread crumbs, crushed)

2 tablespoons dried parsley (fresh works best, if you have it!)

1 teaspoon salt

1 tablespoon cream (milk works fine, as well.)

3 tablespoons butter

1 small onion (chopped fine)

4 cloves garlic (minced)

8 ounces baby bella mushrooms

1/2 cup red wine (or grape juice)

1 teaspoon basil (fresh works best, if you can.)

mozzarella cheese (optional)

2 sheets puff pastry (thaw out according to the pkg)

salt and pepper, to taste.

Directions

Heat oven to 400 degrees.

Mix the first 6 ingredients together well. Set aside.

In a large saucepan melt the butter. Add minced onion and mushrooms.

Cook on medium high heat until mushrooms sweat and onions are translucent.

Turn the heat down to medium while you add the garlic, red wine, and basil.

Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.

Lightly grease a cookie sheet or baking pan.

On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares

Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese

Put 1/2 cup of meat mixture (formed into flattened balls) on top.

Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!) Tip: use beaten egg to help "glue" your seams together if they aren't holding well.

Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.

Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.

Serve with brown gravy, if desired.

Nutrition

• Calories: 670 kcal
• Total Fat: 47 g
• Saturated Fat: 16 g
• Cholesterol: 115 mg
• Sodium: 634 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 22 g