Updated Beef Wellington
Prep Time 30 mins. Bake Time 27-33 mins. SERVES 4 1 tbsp. butter 8 oz. fresh mushrooms, chopped 1 lb. lean ground beef 2 tbsp. finely chopped onion 2 tbsp. steak sauce 1/2 tsp. salt 1/4 tsp. black pepper 1 large egg 1 sheet puff pastry (from a 17.3-oz. package), thawed Preheat oven to 400°F. Lightly spray a baking sheet with nonstick cooking spray. Melt the butter in a medium skillet over medium-high heat. Add the mushrooms. Cook until tender and the liquid has evaporated, 4-6 minutes. Set aside. Combine the beef, onion, steak sauce, salt and pepper in a medium bowl. Mix well. Shape the mixture into four 3 1/2-inch round patties. Place the egg and 1 tbsp. water in a small bowl. Mix well. Roll the pastry on a lightly floured surface into a 14-inch square. Cut into four 7-inch squares. Place 1 patty in the center of each pastry square. Top each with about 2 tbsp. cooked mushrooms. Brush the pastry edges with the egg mixture. Fold the corners to the center. Press the seams to seal. Brush the tops with the egg mixture. Place the pastries on the prepared baking sheet. Cut 2 small slits in the top of each. Bake until the pastry is golden brown and the beef is cooked through, 27-33 minutes. Let stand for 5 minutes. Serve immediately. Serving Suggestion Serve with a white and wild rice pilaf tossed with green peas. For dessert. enjoy creamy chocolate mousse. Nutritional information Per serving: calories 346 fat 23.9g (sat fat 9.6g). carbs 6.7 g GREAT IDEAS . An instant-read digital meat thermometer is very handy to check for doneness in pastry-wrapped recipes such as this one. Ground beef should be cooked co at lease l6O°F. Great American Recipes Easy Everyday Cooking _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
