If you have ever watched Hell’s Kitchen I know you can hear Gordan Ramsay’s voice screaming in your head regarding beef wellington. This is a cheaper twist if you are scared to try it with a steak. Honestly it came out really good and my boys gobbled it up. Even as leftovers we heated in the microwave then finished off in the toaster oven to keep the pastry flaky. It’s so easy to make. I prepped it all earlier in the day and covered the cookie sheet in the fridge until we popped it in the oven at dinner time. Great recipe for busy schedules!
The bottom dough was a little under cooked so I think next time I’ll pan fry the bottom of the wellingtons before serving them.
Ground Beef Wellington
(Adapted from Nellie Bellie)
2 eggs beaten
1 1/2 pounds ground beef
4 tablespoons saltine crackers or bread crumbs, crushed
2 tablespoons dried parsley fresh works best, if you have it!
1 teaspoon salt
1 tablespoon cream milk works fine, as well.
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 fresh works best, if you can.
mozzarella cheese optional
2 sheets puff pastry thaw out according to the pkg
salt and pepper, to taste.
Heat oven to 400 degrees.
Mix the first 6 ingredients together well. Set aside.
In a large saucepan melt the butter. Add minced onion and mushrooms.
Cook on medium high heat until mushrooms sweat and onions are translucent.
Turn the heat down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until the liquid is reduced. Remove from heat. Cool.
Lightly grease a cookie sheet or baking pan.
On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares.
Spread mushroom mixture across each square. Top with 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 is cooked through.
Serve with brown gravy.