Well the time came again, and it was my night to prepare dinner at our church. Every time I am called upon to do this, I cannot even begin to tell you how excited I get.
Maybe, I just like spending time at our church. Maybe, it is all the fond memories I have of my mothers and aunts working away in my childhood church kitchen. Maybe, I love cooking for a crowd. Maybe, I know it is the best way I can be of service.
In preparation, I begin searching for the best way to satisfy a crowd of young, old, male and female. I stumbled upon a collection of ground beef wellington recipes. I pulled and added many elements from various recipes to develop a ‘best of’ recipe that is a total winner, if I do say so myself. I might even have to put it in my top TEN.
It’s quick and easy and can be made ahead of time which, when you are cooking a great big meal for a crowd, is a real life saver.
12 tablespoon butter
2 small onions finely chopped
32 ounces baby bella mushrooms
2 cups red wine
1/4 cup minced garlic
4 eggs beaten
5 lbs ground beef
1 cup dried parsley
1/3 cup cream
1 1/2 cup bread crumbs
4 teaspoons salt
2 tablespoons chopped basil
8 sheets of puff pastry
Heat the oven to 400 degrees
1. In a saucepan melt the butter, toss in the onions and add the mushroom. Cook on medium heat till the onions are translucent.
2. Add in the garlic, red wine and basil. Cook until reduced and then remove it from the heat. Let it cool.
3. Mix together the eggs, beef, parsley, cream, bread crumbs, salt and ground beef.
4. On a lightly buttered and floured cookie sheets lay out the pastry sheets. Cut them each into four squares.
5. Put a spoonful of the mushroom in the center of the square and top with Mozzarella Cheese.
6. Form the meat mixtures into equal size balls and flatten on top of the Cheese.
7. Now pull the edges up around the meat. (it might not be pretty, but place the seam side down on the baking sheet and no one will know). Cut a cross on the top side and brush with cream.
8. Bake for 30-40 minutes or until golden.
9. Serve with gravy that you have added a touch of red wine to.