Ingredients

The following ingredients have 4 Servings
  • ½ pound lean ground beef
  • 1 cup sliced baby bella mushrooms
  • ½ cup small diced onion
  • 2 cloves garlic (minced)
  • 1 tablespoon all-purpose flour
  • ¾ cup beef stock
  • ¼ cup sour cream
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • 1 can crescent roll dough sheet
  • Fresh chopped parsley for garnish (optional)

Instruction

  • Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. In a large skillet over medium heat, add the ground beef, mushrooms, onion, and garlic. Break up the beef into crumbles and brown the meat, stirring occasionally. Cook for 8-10 minutes until the meat is cooked through and the veggies are softened and cooked through. Drain any excess grease.
  • Add the flour to the pan.
  • Stir it in to combine, cook for 1 minute.
  • Slowly pour in the beef stock while stirring constantly until combined, do this slowly so no lumps form.
  • Add the sour cream, Worcestershire sauce, and black pepper.
  • Stir to combine. Let simmer, stirring occasionally until thickened, about 5 minutes, take off the heat. Taste and adjust seasoning if necessary.
  • Cut the crescent dough into 8 equal sections. Press the dough into the greased sections of the muffin tin, leaving the corners to overlap the sides.
  • Evenly distribute the meat mixture into the cups.
  • Fold the flaps over themselves to form little packages.
  • Bake for 15 minutes, until golden brown. Serve immediately with a garnish of optional parsley.