Ground Beef Wellington

Ingredients:

- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons flour
- 1/8 teaspoon pepper

- 1/2 cup half-and-half
- 1 egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

- 1/2 pound ground beef

- 1 package (4 oz) refrigerated crescent rolls

- 1 teaspoon dried parsley flakes

Directions:

Preheat oven to 350 degrees.

In a saucepan, saute the 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 heat and set aside.

In a bowl, combine the egg yolk, onion, salt, 1/8 teaspoon pepper, and 2 tablespoons of the mushroom sauce. Crumble beef over mixture; mix well. Shape into 2 loaves.

Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place 1 meat loaf on each rectangle. Bring edges together at the top and pinch to seal.

Bake for 24-28 minutes. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.