Chinese Style Ground Beef Lo Mein

8 ounces uncooked spaghetti
1/2 pound cooked ground beef
1 (16 ounce) package frozen stir-fry vegetable blend, thawed
1 (12 ounce) jar homestyle beef gravy
1/4 teaspoon reduced-sodium soy sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef over medium heat for 2-3 minutes or until heated through. Add the vegetables, gravy, soy sauce, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are crisp-tender. Drain spaghetti; stir into beef mixture.

English Style Ground Beef Wellington

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

In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350 degrees F for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160 degrees F.
Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

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