Why You’ll Love This Recipe

Ground Beef Wellington is a budget-friendly twist on the traditional Beef Wellington, making it an excellent choice for a special meal without breaking the bank. This easy version uses ground beef, which is more affordable and quicker to prepare compared to the classic roast beef. The flaky puff pastry paired with a savory mushroom and onion filling creates a deliciously rich, satisfying meal. It’s perfect for a cozy dinner or a festive occasion when you want to impress without the hassle.

Easy Ground Beef Wellington Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 finely
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 according to the package instructions)
Salt and pepper, to taste

Directions

Preheat the oven to 400°F (200°C).
In a bowl, mix together the first six ingredients (eggs, ground beef, crackers or breadcrumbs, parsley, salt, and cream) until well combined. Set aside.
In a large saucepan, melt the butter over medium-high heat. Add the chopped onion and mushrooms.
Cook, stirring occasionally, until the mushrooms release their moisture and the onions become translucent.
Reduce the heat to medium and add the minced garlic, red wine, and basil. Turn the heat back up to high and continue to cook until the liquid has reduced. Remove from heat and let cool.
Lightly grease a cookie sheet or baking pan. On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into 4 squares.
Spread the cooled mushroom mixture evenly across each pastry square. Top with a thin layer of mozzarella cheese, if using.
Place 1/2 cup of the meat mixture (formed into flattened balls) on top of the mushroom layer.
Carefully pull the corners of the pastry up over the meat and pinch the seams together. If necessary, use the beaten egg to help seal the seams.
Place the bundles seam-side down on the prepared baking sheet. Cut small slits on top of each bundle and brush with cream or beaten egg.
Bake for 30–40 minutes, or until the pastry is golden brown and the meat is fully cooked through.
Serve with brown gravy if desired.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Variations

Vegetarian Version: Substitute the ground beef with a mix of lentils, mushrooms, and quinoa for a hearty, plant-based alternative.
Cheese Variations: Instead of mozzarella, try using cheddar, Gruyère, or Swiss cheese for different flavor profiles.
Spices and Herbs: You can swap the basil with thyme, rosemary, or oregano for a different twist on the seasoning.

Storage/Reheating

Storage: Store any leftover Beef Wellington in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the wellingtons on a baking sheet and bake at 350°F (175°C) for 10–15 minutes, or until heated through. You can also reheat them in a microwave for 1-2 minutes, but the pastry might lose some of its crispness.

FAQs

1. How can I make this recipe gluten-free?

You can substitute the puff pastry with a gluten-free version, and use gluten-free breadcrumbs or crushed gluten-free crackers in the meat mixture.

2. Can I make this recipe ahead of time?

Yes, you can prepare the Beef Wellington ahead of time and refrigerate it before baking. Just bake it on the day you plan to serve it for the best results.

3. What can I serve with Ground Beef Wellington?

Brown gravy, mashed potatoes, and roasted vegetables make great side dishes to complement this dish.

4. Can I use other meats besides ground beef?

Yes, you can use ground turkey or chicken as alternatives to ground beef.

5. How do I know when the Beef Wellington is fully cooked?

The pastry should be golden brown and the internal temperature of the meat should reach 160°F (71°C) when checked with a meat thermometer.

6. Is there a way to make the pastry crispier?

Ensure that you don’t overfill the pastry, and make sure to properly seal the seams to prevent the filling from leaking out. Brushing the pastry with beaten egg before baking will also help achieve a golden, crispy crust.

7. Can I freeze the Beef Wellington?

Yes, you can freeze the unbaked wellingtons for up to 2 months. Just make sure to wrap them tightly in plastic wrap and foil. Bake directly from frozen, adding an extra 10–15 minutes to the baking time.

8. What is the best type of wine to use?

A dry red wine like Cabernet Sauvignon or Merlot will work best. If you prefer not to use wine, grape juice is a great substitute.

9. Can I make the mushroom mixture in advance?

Yes, you can prepare the mushroom mixture ahead of time and store it in the refrigerator for up to 2 days. Just let it cool before using.

10. How do I prevent the puff pastry from getting soggy?

Make sure the mushroom mixture has cooled completely before adding it to the pastry. Avoid over-wetting the pastry while sealing the seams.

Conclusion

This easy Ground Beef Wellington recipe is a perfect way to enjoy the flavors of the classic dish without the complicated steps or high cost. The rich, savory filling and golden, flaky pastry are sure to impress anyone at the table. Whether you’re preparing it for a special occasion or just a weeknight dinner, it’s a guaranteed crowd-pleaser. Enjoy!

Easy Ground Beef Wellington Recipe

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Author: Lily
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

This Easy Ground Beef Wellington is a budget-friendly twist on the classic dish, made with ground beef, mushrooms, onions, and herbs wrapped in golden, flaky puff pastry. It’s a cozy, impressive meal perfect for family dinners or special occasions without the cost and effort of traditional beef Wellington.

Instructions

Preheat the oven to 400°F (200°C).
In a bowl, mix together the eggs, ground beef, crackers or breadcrumbs, parsley, salt, and cream until combined. Set aside.
In a large saucepan, melt butter over medium-high heat. Add onion and mushrooms; cook until mushrooms release moisture and onions are translucent.
Reduce heat to medium, add garlic, red wine, and basil. Increase heat to high and cook until liquid reduces. Remove from heat and let cool.
Lightly grease a baking sheet. On a floured surface, roll out puff pastry sheets and cut each into 4 squares.
Spread mushroom mixture evenly on pastry squares. Top with a thin layer of mozzarella, if using.
Place 1/2 cup of the meat mixture (shaped into flattened balls) over the mushrooms.
Fold pastry corners over the meat, pinching seams to seal. Use beaten egg if needed.
Place seam-side down on prepared sheet. Cut slits on top and brush with cream or egg.
Bake 30–40 minutes, until pastry is golden brown and meat is cooked through (160°F/71°C internal temperature).
Serve hot, with brown gravy if desired.

Notes

Substitute ground turkey or chicken for beef if preferred.

Use cheddar, Gruyère, or Swiss instead of mozzarella for different flavor profiles.

For a vegetarian version, replace meat with a mix of lentils, mushrooms, and quinoa.

Make ahead and refrigerate unbaked; bake fresh for best results.

To reheat, bake at 350°F (175°C) for 10–15 minutes or microwave briefly.

Nutrition

Serving Size: 1 bundle
Calories: 420
Sugar: 3g
Sodium: 520mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 115mg

Easy Ground Beef Wellington Recipe

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs