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.
Notes
This recipe can easily be doubled.
These can be frozen, see my tips above.
You can cut your mushrooms smaller if you do not like whole mushrooms.
Make sure to use a lean ground beef, at least 85/15 if possible.