Monday, February 11, 2013

The Recipe Experiment

As I told you all in a previous post, my sister and I are trying a new recipe each week. We’ll share with each other, and I’ll share with you!

Saturday was my night to be adventurous, and the recipe I made was well received – got thumbs up from everyone in the family. It’s a flavorful blend of beef, broccoli, cheese and sour cream, all  in a crispy dough. But unlike its very fancy namesake – Beef Wellington – this one is easy to make and family-friendly. And much less expensive.

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There is a story about the missing portion of crust. One person in the family doesn’t eat cheese of any sort, so I took one rectangle of the dough and placed it in a small ramekin then filled it with the filling before the cheese was added. That left the large dish looking a little bare, but she did get her no-cheese dish. I often have to make adjustments like that. So here’s the recipe:

BEEF AND BROCCOLI WELLINGTON
 
1 1/2 pounds ground beef
1 onion, chopped
1 (6 1/2 oz.) can mushroom stems and pieces, drained
1 (20 oz.) pkg. frozen chopped broccoli, thawed
2 (8 oz.) pkgs. shredded mozzarella cheese
8 oz. container sour cream
2 (8 oz.) tubes refrigerated crescent rolls
 
Brown the ground beef with onion and mushrooms; drain. Stir in broccoli and cheese. When cheese is melted stir in sour cream. Line a lightly greased 13’ x 9’ baking dish with one tube of crescent rolls. Spoon ground beef mixture over rolls; arrange remaining tube of rolls on top. Bake, uncovered, at 350 degrees for 15 minutes or until golden. Cut into squares to serve. Makes 6 servings.
 
From Homestyle Family Favorites – a Gooseberry Patch book.
 
My alterations and suggestions:
 
I used a 4 1/2 oz. can of mushrooms. The broccoli I had in the freezer was a 16 oz. package and was large pieces, so after it was thawed I chopped it to finer pieces – much nicer in the dish and easier to eat than big chunks. I thought that a pound of cheese might be too much, so I added only about 12 oz. and everyone thought that was just right. The crescent rolls didn’t totally line or cover the dish, and I’m not sure if they could be stretched to make a full crust. Next time I may try substituting puff pastry or making regular pie pastry. Also, be sure to let the dish set for a few minutes to firm up after baking.
 
And if you aren’t familiar with the Gooseberry Patch books and products, be sure to check them out. They offer very good, family-style recipes done in a helpful and entertaining way. These ladies from Ohio started their business back in 1984 and are still going strong.
 
As for my sister – she was doing cinnamon rolls. I should find out her results today. Now on to look for another recipe for this week……….
 
Your comments and suggestions are always welcome. And if you have a recipe to share, please send it. Thanks for reading!

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