Sunday, February 17, 2013

The Recipe Experiment

I’m all ready to prepare tonight’s new recipe, and will write about it in a day or so. But in the meantime I’ve been thinking about last week’s recipe – Beef and Broccoli Wellington. There seems to have been a couple of hiccups in its outcome or in my preparation of the dish. For one, I wasn’t pleased with the lack of crust because it showed that my version of the dish wasn’t all that colorful and attractive, especially with the missing portion of crust. The second is that it made so much there were leftovers that didn’t reheat too well because the crust was soft. It probably wouldn’t freeze well, either, due to the sour cream that could separate when thawed.

So I’ve come up with a revised version that would probably work great:

Revised Beef & Broccoli Wellington
 
3/4 to 1 pound ground beef
1 small onion, chopped
1 (4.5 oz.) can mushroom stems & pieces, drained
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 (8 oz.) pkg. shredded mozzarella cheese
1/2 cup sour cream
2 (8 oz.) tubes refrigerated crescent rolls
 
Brown ground beef with onion and mushrooms; drain. Stir in broccoli and cheese. When cheese is melted, stir in sour cream. Line a lightly greased 8 x 8-inch baking dish with one package crescent rolls, pressing together at seams. Spoon ground beef mixture over pastry; place second package crescent roll dough over top. Bake, uncovered, at 350 degrees for 15 minutes or until golden. Let set 5 to 10 minutes before cutting in squares to serve. Would serve 4 to 6.
 
(My adaptation of a recipe published in Homestyle Family Favorites from Gooseberry Patch and submitted to them by a reader from NJ.)
 
With this version there’s less filling and more crust, and with our family fewer leftovers. Either way, it’s a really tasty dish that you should try!
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