Description
Ground Beef Wellington is a savory and elegant dish featuring a flavorful ground beef mixture cooked with onions, garlic, and creamy mushroom soup, wrapped in flaky puff pastry, and baked to a golden perfection. Served with a rich homemade beef gravy, this hearty meal is perfect for family dinners or special occasions.
Ingredients
Beef Wellington Filling
- 1 pound ground beef (preferably lean)
- 1/2 medium sweet onion, finely diced
- 2 cloves garlic, minced (divided)
- 10.5 ounce can condensed cream of mushroom soup (low or no sodium optional)
- 1 teaspoon Worcestershire sauce
Puff Pastry
- 2 sheets puff pastry, thawed
- 1 large egg
- Splash of water
Gravy
- 4 tablespoons unsalted butter
- 1/2 medium sweet onion, finely diced
- 2 cloves garlic, minced
- 5 tablespoons all-purpose flour
- 2 cups beef stock (low or no sodium optional)
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 350° F and line a large baking sheet with parchment paper to prepare for baking the Wellingtons.
- Cook Ground Beef Mixture: In a large skillet over medium-high heat, cook the ground beef with half of the diced onion, breaking it up until there is no pink remaining, about 8-10 minutes. Drain any excess fat from the pan.
- Add Garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds, then remove from heat.
- Mix Filling: Stir in the condensed cream of mushroom soup and Worcestershire sauce into the beef mixture. Set aside to cool slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out one sheet of thawed puff pastry into a 12×12-inch square. Cut it into 4 equal sections.
- Fill Pastry Sections: Spoon a heaping 1/4 cup of the beef filling onto the center of each pastry section. Lightly dampen the edges of the pastry with water.
- Seal Pastry Pouches: Fold the sides of the pastry up around the filling and pinch the seams to form small packages. Repeat this process for all filling portions using half of the second puff pastry sheet, leaving some pastry leftover.
- Arrange on Baking Sheet: Place the formed pouches seam side down onto the parchment-lined baking sheet.
- Apply Egg Wash: In a small bowl, whisk together one large egg and a splash of water. Brush the egg wash over the tops of the pastry pouches to give them a golden finish.
- Bake: Bake the Wellingtons in the preheated oven for 30-32 minutes until they turn golden brown and puffed.
- Make Gravy - Sauté Onions: While the Wellingtons bake, melt the butter in a medium saucepan over medium heat. Add the remaining diced onion and cook, stirring occasionally, until softened and slightly browned, about 10-15 minutes.
- Add Garlic to Gravy: Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Create Roux: Whisk in the flour and cook for 1 minute, stirring constantly to avoid burning.
- Add Beef Stock: Gradually stream in the beef stock while whisking continuously to prevent lumps. Stir in the black pepper.
- Simmer Gravy: Bring the mixture to a simmer and cook for 5 minutes until thickened. Season with salt to taste and keep warm until serving.
Notes
- Using lean ground beef reduces excess fat and prevents soggy pastry.
- Ensure puff pastry is fully thawed and cold for easier handling and better puff.
- Drain excess fat from cooked beef to avoid grease in the filling.
- The gravy can be made ahead and reheated gently before serving.
- Leftover puff pastry can be used for other recipes or frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British