beef wellington recipes
Filed Under: beef,poultry  

- 1 (4 ounce) package refrigerated crescent rolls
- 2 tablespoons finely chopped onion
- 1/2 pound ground beef
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 teaspoon pepper, divided
- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter or margarine
- 1 teaspoon dried parsley flakes
- 2 teaspoons all-purpose flour
- 1/2 cup half-and-half cream

- 2 tablespoons milk
- 1 (4 pound) beef tenderloin
- 1/4 cup minced fresh parsley
- 4 shallots, chopped
- 2 tablespoons tomato paste
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 (17.3 ounce) package frozen puff pastry sheets, thawed
- 2 (10.5 ounce) cans condensed beef consomme, undiluted
- FILLING:
- 1/2 teaspoon beef bouillon granules
- 1/4 pound sliced deli ham, chopped
- 1/2 cup Madeira wine
- 2 cups chopped fresh mushrooms
- MADEIRA SAUCE:

- Hot cooked rice
- 1/8 teaspoon pepper
- 1/2 cup sliced fresh mushrooms
- 1 1/2 cups beef broth
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 pound beef stew meat, cut into 1 inch cubes
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon dried basil

- 1/3 cup reduced-sodium soy sauce
- 4 celery ribs, sliced
- 1 small onion, sliced
- Hot cooked rice
- 1 (11 ounce) can mandarin oranges
- 1 tablespoon canola or vegetable oil
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1 1/2 cups water
- 1/2 teaspoon ground ginger
- 3 tablespoons cold water
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 small green pepper, julienned
- 3 tablespoons cornstarch

- 1 teaspoon prepared mustard
- 1/4 teaspoon pepper
- 10 hamburger buns, split
- 1 tablespoon vinegar
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 1 teaspoon sugar
- 1 cup chili sauce
- 1 large green pepper, chopped
- 2 small onions, chopped
- 2 1/2 pounds ground beef
- 1/4 teaspoon salt

- 1 large onion, chopped
- 2/3 cup milk
- 2 tablespoons ketchup
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 cup shredded Cheddar cheese
- 1 cup diced fresh tomato
- 2 cups biscuit/baking mix

- 1/2 pound fresh mushrooms, sliced
- 1/3 cup sour cream
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons salt
- 2 pounds boneless chuck roast
- 1/2 cup pearl barley
- 1 (14.5 ounce) can beef broth
- 1 cup frozen peas
- 1 medium onion, chopped

- salt and pepper to taste
- 1 (18 ounce) bottle barbecue sauce
- 1 (5 pound) beef brisket*
- 1 cup water
- 1 medium onion, sliced
- 2 tablespoons vegetable oil

- 1 cup beef broth
- 1/4 cup prepared horseradish
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 (3 pound) boneless sirloin tip or rump roast
- 2/3 cup cold water
- 1/4 teaspoon pepper
- 1 cup chopped onion