Best Ground Beef Wellington Recipes

GROUND BEEF WELLINGTON

Steps:

• In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

AIR-FRYER GROUND BEEF WELLINGTON

Steps:

• Preheat air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meat loaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg., Place Wellingtons in a single layer on greased tray in air-fryer basket. Cook until golden brown and a thermometer inserted into meat loaf reads 160°, 18-22 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

GROUND BEEF 'WELLINGTON' WITH FENNEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
• Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
• Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes. Slice and serve.

GROUND BEEF WELLINGTON RECIPE - (4.5/5)

Steps:

• Heat the olive oil in a skillet and preheat the oven to 350 F. Add the onion, carrot, celery, potato, mushroom and rosemary. Cook, stirring, about 8-10 minutes. Take the pan off the heat, and stir in the frozen peas. The residual heat will thaw them. Cool the vegetable mix in a large bowl. After completely cooled, mix together the ground beef, half the beaten egg, salt and pepper and vegetable mix. Just use your hands and mix it all up. On a floured board, roll out the puff pastry. You can put the two sheets on top of each other and roll out one big rectangle (about 12×16″) and make a large Beef Wellington. Form ground beef mix into a long sausage shape and place on edge of rectangle, brush the outside long edge with some beaten egg and roll up lengthwise, pinching the edges together to seal. Put on a large cookie pan, seem side down. Brush the top with the rest of the egg and bake for an hour at 350 F. Cut into portions and serve with sauce or gravy.

GROUND BEEF 'WELLINGTON' WITH FENNEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
• Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
• Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes. Slice and serve.

GROUND BEEF WELLINGTON

Steps:

• 1. Place oil in skillet to heat,add vegetables(except peas) and cook for about 8 minutes or until the veggies soften. Add the frozen peas and cook for another minute. Put the veggie mix into a large bowl and let cool completely. Crack an egg into a separate cup or bowl and beat it. Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix well. Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.) Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal. Spray a large cookie sheet with baking spray and put the Wellington on top of it.Or you could use parchment. Brush the Wellington all over with the rest of the beaten egg. Bake in preheated oven for about 40 minutes to an hour, until golden. Let the Wellington rest for about 5 minutes or so, once out of the oven.Slice.