Okay...so this does not sound like the most elegant of meals, I know. The thing is, I have this amazing aunt that many of you know and we all love. I am the youngest, so anytime she comes to town she still brings me everything a college kid would ever need to live off of (although I have been out of college a good 8 years now - SCARY). You know, the basics: dish soap, paper towels, TP, and tons and tons of frozen meat. I am not complaining. I think I am actually putting off getting married for fear of this treat coming to an end :-) Suffice to say, I have found myself with a suprlus of ground beef. So I present you with Ground Beef Wellington.
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| Mushrooms, yellow onion, baby cucumbers, leeks, parsnips, blue cheese, cherry tomatoes, blue cheese and yes crescent rolls. I did not have time to make homemade puff pastry or to let store bought defrost. I figured, I was already making ground beef wellington, so when in Rome! |
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| Pastry rolled out with mushroom duxelle and blue cheese layers. |
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| My wellingtons. Big mistake...I totally forgot an egg wash. Oops - they were not quite as glossy and crispy as I would have liked. |
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| Best part of the meal. What I drank while I cooked, and my secret ingredient to the sauce for the wellingtons. |
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| Roasted tomato on rosemary skewers for salad. |
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| Tada. Not too terribly bad. Parsnips and Leeks & Ground Beef Wellingtons with Vanilla Porter Balsamic Reduction |
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