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| | Beef Wellington Loaves 2 beaten eggs
Two 10 3/4 ounce cans of condensed golden mushroom soup
1/2 cup of fine dry bread crumbs
1/2 cup of finely chopped onion
1 teaspoon of salt
1/4 teaspoon of pepper
2 pounds of lean ground beef
1 package of refrigerated crescent rolls
1 cup of water
2 tablespoons of snipped parsley |
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In a mixing bowl combine the eggs, 1/2 cup of the soup, crumbs, onion, salt, and pepper. Add ground meat, mix well. Shape the mixture into two 6 x 3 inch loaves and place in shallow baking pan. Bake at 350ºF. for 55 to 60 minutes. Spoon off drippings from meat. Separate crescent rolls into 4 rectangles, seal perforations. Place 2 rectangles of dough crosswise over tops and down sides of each loaf, overlapping slightly. Bake until the dough is golden, 15 to 20 minutes longer. In a small saucepan combine the remaining soup, water, and snipped parsley; heat to boiling. Pass sauce with loaves and rice. Makes 8 servings |
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