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
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
2 garlic cloves, finely chopped 2
1 sheet puff pastry, thawed 1
sheet puff pastry
1 egg, beaten 1
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
Bake the beef pastry
in the preheated oven for 30 minutes to 45 minutes until crust is golden.
Lasagna is both a kind of pasta and a dish made with that pasta. Lasagna is long, flat, wide noodles which are ideal for layering in a baking dish to make a pasta casserole, which can contain a variety of meats and vegetables.
A lasagna can be pre-assembled without being cooked, enabling the cook to set the lasagna aside and cook it later, when ready. Pre-assembling lasagna can be a useful technique in the culinary armory in a clamoring family since a cook can pre-assembled two lasagnas, cook and serve one, and set aside for another day or cook both and refrigerate or freeze for later use.
There are different lasagna recipes used throughout the world since this Italian dish has been adopted by multiple nations. These recipes incorporate trading layers of lasagna with different sauces, cheeses, and distinctive fixings., but this is one of my favorite recipes.
Lasagna Body Ingredients
Garlic, finely minced
Two or three cloves
Medium onion, diced
zucchini, diced small
celery stalk, finely sliced
Two chopped tomatoes
Tomato puree or paste
Ricotta cheese or Greek yogurt
Sheets of lasagna
Mozzarella cheese, grated
Lite broth or water
1 ½ cup
White Sauce Ingredients
Ground Nutmeg or Apple Pie Spice
1/3 cup (1½ oz)
3 cups (26 fl oz)
10 x 10 x 2
Soak the lentils in boiling water for at least 30 minutes, then drain them.
At the same time, in a frying pan, heat the oil and add the onion and garlic and cook for 2 minutes.
After onion begins to brown, add celery, and zucchini and cook for 3 minutes more.
Now in a saucepan, add lentils, tomato puree, tomatoes, and water. Bring to a boil, then turn off and let soak for at least 30 minutes, until lentils are just tender. Do not overcook lentils, or you will have mush.
Prepare the white sauce, in a pot, mix the Cornstarch (cornflour) with two tablespoons of stir until it turns into a smooth blend. After that pour in the remaining milk in the pan and mix and cook on medium-low until mixture starts to bubble and thickens. Then add nutmeg and season with pepper and further cook for 5 minutes.
Preheat over to 180 C, 350 F, Gas 4.
Take half of the white sauce and beat ricotta cheese into it.
Spread a third of the lentils on the base of the dish.
Cover with a layer of lasagna sheets.
Spread another third of the lentils blend over the pasta
Spread the white sauce ricotta cheese blend evenly on top.
Add another layer of lasagna
Add remaining lentils.
Pour the white sauce evenly on the top
Sprinkle ground Grated Mozzarella on the white sauce.
Bake for an hour
If the top starts to darken too much protect it with a loose aluminum foil cover
This mouth-watering dish serves 6
How best to serve the dish?
Lasagna is best served hot and usually with a garlic bread side.
How to store
If stored as soon as cool enough to handle safely, Lasagna can be refrigerated 3 to 5 days. If properly wrapped in freezer paper or aluminum foil Lasagna will keep for about 18 months.