Beef Broccoli Wellington Recipes

Steps:

• Preheat oven to 375°F. Brown meat and drain well. Stir in cheese, onion, sour cream, and broccoli. Simmer 10 minutes.
• On an ungreased cookie sheet, place dough from both cans side by side--long ends overlapping slightly. Press perforations to seal. Spoon meat mixture into center. Bring edges of dough to center. Seal edges. Brush with beaten egg.
• Bake 18-22 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
• In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
• Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.
• Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.

Steps:

• Brown ground beef or turkey and drain.
• Add cut up broccoli, cheese (mozzarella for beef, cheddar for turkey), onion, sour cream, salt and pepper.
• Mix well and simmer 10 minutes.
• Preheat oven to 375 degrees.
• Roll out one package of c resent rolls on a ungreased cookie sheet.
• Add filling.
• Roll out the other package of crescent rolls on top of mixture, pinching the sides so mixture stays inside.
• Bake 18 to 22 minutes.
• This is one of my all time favorites. I really love the turkey and cheddar one. I sub fat-free when ever I can.

Steps:

• Preheat oven to 375 degrees. In medium skillet, brown meat; drain well. Add broccoli, cheese, onion, sour cream, salt & pepper; mix well; simmer for 10 minutes. Separate dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13 x 7 inch rectangles. Spoon meat mixture in 3-inch long strip lengthwise down center of dough. Bring long edges of dough rectangle over filling, overlapping edges slightly; pinch edges and ends to seal. Repeat wih remaing rectangles. Brush with beaten egg; sprinkle with poppy seeds. Bake at 375 for 18 to 22 minutes or until deep golden brown. Garnish as desired. 6-8 servings.