Beef Wellington is a nice way to dress up a cut of beef, especially for two people. However, you may not always have a small roast or a couple of steaks laying around to make beef Wellington with. Or for that matter, the money to spend on a roast or a couple of steaks. So making a dressed-up version of ground beef, Wellington can be an inexpensive way to dress up some beef and put an appealing and tasty dish on the table for your family. Ground beef Wellington is a nice inexpensive way to have a dressed-up meal or a small-scale holiday meal that looks good and tastes great.
This particular recipe not only uses lean ground beef but also skips the use of onions and mushrooms that are typically found in beef Wellington. You certainly can add a small quantity of of those ingredients to accommodate your tastes, if you want them, but around our house, onions and mushrooms are not favored ingredients.
Ground Beef Wellington Ingredients
0.5 lb. extra lean ground beef 225 gr ground beef
1 small size potato, peeled and cut to small cube 75 gr potato
1 cup frozen mixed vegetable (peas and carrot) 60 gr frozen mixed vegetable
1 celery stalk, cut to small cube 1 celery stalk
2 garlic cloves, finely chopped 2 garlic cloves
1 sheet puff pastry, thawed 1 sheet puff pastry
1 egg, beaten 1 egg
½ tbsp dry parsley 1/2 tbsp dry parsley
1 tbsp paprika powder 1 tbsp paprika powder
Canola oil for sauté
Pinch of salt
Pinch of white pepper
Ground Beef Wellington Directions
- Add 2 tbsp oil in a medium skillet over medium heat. Add garlic and potato. Sauté until potatoes are half cooked. Add celery and frozen mixed vegetable, continue to sauté until vegetables are tender. Transfer into a bowl and set aside to cool down
- Start preheating the oven to 350 F. Once the vegetable mixture is cooled down, add ground beef, half of an egg, dried parsley, paprika powder, salt and pepper to the bowl. Mix together until the ingredients are evenly combined.
- Roll out the puff pastry in a clean and flour-dusted surface to 1/4-inch thickness. Add the beef mixture on the rolled-out puff pastry sheet. Gently roll up the sides of the pastry over the beef mixture. Pinch the ends together to secure it. Turn it over, so the pinched side now is on the bottom. Seal both ends by pushing it together with a fork. Brush the top and sides of the pastry with the remaining egg.
- Bake the beef pastry in the preheated oven for 30 minutes to 45 minutes until crust is golden.
- Makes two servings