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Amazing Ground Beef Wellington


2 eggs beaten
1 1/2 pounds ground beef
4 tablespoons saltine crackers or bread crumbs, crushed
2 tablespoons dried parsley
1 teaspoon salt
1 tablespoon cream
3 tablespoons butter
1 small onion chopped fine
4 cloves garlic minced
8 ounces baby Bella mushrooms
1/2 cup red wine or grape juice
1 teaspoon basil
mozzarella cheese optional
2 sheets puff pastry

salt and pepper, to taste.

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Heat oven to 400 degrees.
Mix the first 6 ingredients together well. Set aside.
In a large saucepan melt butter. Add onion and mushrooms.
Cook on medium-high heat until mushrooms sweat and onions are translucent.
Turn down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.
Lightly grease a cookie sheet or baking pan.
On a lightly floured surface layout pastry sheets. Cut each sheet into 4 squares
Spread mushroom mixture across each square. Top with a thin layer of mozzarella cheese
Put 1/2 cup of meat mixture (formed into flattened balls) on top.
Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.
Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat are cooked through.
Serve with brown gravy

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