Cheap Beef Wellington
3 lb London Broil
2 cans of Crescent Roll Dough
1.5 lbs Liverwurst
3 Stalks of Scallion
2 lbs Button Mushroom
1/4 cup sherry or whiskey, brandy (optional)
Salt
Pepper
Margarine
Sear the London Broil 3 minutes and let cool before applying the next layers
otherwise the juices from the meat will make your puff pastry soggy when it cooks.
Finely Chop your mushrooms and saute in butter, liquor and the juices from the
seared meat till soft and brown. Strain to drip dry and cool. Save the liquid for a
gravy.
Finely Chop Scallion mix with Mushrooms
Open 1 Can of Crescent Roll dough. Lay out on tinfoil or wax paper or parchment
paper and seal perforated edges.
Spread some of the scallion mushroom mix on the dough in center enough to cover all
but the top of your meat Put a layer of liverwurst on the Mushroom mixture. Place
your meat on top of this.Put a layer of Liverwurst on the top half of your meat then
a layer of Mushroom mixture. Fold dough cover all sides like a package seal on the
side up. Get your pan a shallow glass roaster Nonstick Roaster and place over
Welington. Lift paper/tinfoil off counter and flip over with pan. Your roast should
drop nicely into the pan all sealed up. Extra dough across the top can dreat nice
lattice patterns etc. To make shiny use an egg wash.
Bake until dough is golden brown. Cut large Chunks. My family are big steak eaters
this only serves 4.
Use reserved mushroom & meat juices as base for gravy.
You can substitute choped regular onion for scallion.
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