Tag: beef wellington

I call this recipe the poor man’s Beef Wellington because it’s, well, for poor people :). Like me. Rather than using an expensive steak this wellington recipe uses easy to find, inexpensive ground beef. But don’t be fooled…it is utterly delicious and decadent. This recipe is one of my husband’s favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening.
 
Puff pastry is every cook’s favorite secret helper because it’s utterly delicious AND speeds up prep time. 

 

 

2 beaten eggs

1 1/2 pounds ground beef

4 tablespoons crushed saltine crackers (or bread crumbs)

2 tablespoons dried parsley

1 teaspoon salt

1 tablespoon cream

3 tablespoons butter

1 small onion, chopped fine

4 cloves of garlic, minced

8 ounces baby bella mushrooms

1/2 cup red wine (or grape juice)

1 teaspoon basil

mozzarella cheese (optional)

2 sheets of puff pastry

Heat oven to 400 degrees.

Mix first 6 ingredients together well. Set aside.

  

In a large saucepan melt butter. Add onion and mushrooms.

Cook on medium high heat until mushrooms sweat and onions are translucent.

Turn down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.

 

Lightly grease a cookie sheet.

On a lightly floured surface lay out 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

(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)