Robin’s Hamburger Wellington

  • Yield: 2 servings


1/2cup Crimini Mushrooms
1tablespoon Butter
2teaspoons Flour
1/4teaspoon Black Pepper
1/2cup Half & Half Cream
1teaspoon Parsley Flakes
1medium Egg
1/4cup Chopped Onion
1/2cup Bread Crumbs
1/2teaspoon Horseradish
1/4teaspoon Salt
1/2pound Ground Hamburger
1package Crescent Rolls (4 oz)
1 Eggwash


  1. In a saucepan, sauté mushrooms in butter until softened.  Stir in flour and 1/8 t 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.
  2. In a bowl, combine the egg, onion, 2 T mushroom sauce, bread crumbs, horseradish, salt and 1/8 t pepper.  Crumble beef over mixture and mix well.  Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet.  Seal perforations – I just squish together and roll slightly with rolling pin.  Place meat loaf on each rectangle.  Bring edges together and pinch to seal.  Place on cookie sheet or in 8 x 8 pan seam side down.  Brush with egg wash.  Bake @ 350⁰ for 24-28 minutes or until meat thermometer reads 160⁰.  I bake my husband’s to 175⁰.
  3. Meanwhile, warm remaining sauce over low heat; stir in parsley.  Serve sauce with Wellingtons.