Ground Beef Wellington

This easy Ground Beef Wellington recipe features seasoned beef, buttery puff pastry, sautéed mushrooms, and a rich homemade gravy. Perfect for a comforting dinner or special occasion meal.

Ingredients

• 1 pound ground beef

• 1 beaten egg

• 2 tablespoons breadcrumbs

• 1 tablespoon Dijon mustard

• ½ onion, minced

• 6 ounces mushrooms

• 2 tablespoons butter

• ¼ cup broth or white wine

• 2 cloves garlic, minced

• Pinch of dried thyme

• Pinch of dried oregano

• 1 tablespoon dried parsley

• Mozzarella or provolone cheese (optional), freshly grated

• 1 ½ sheets puff pastry (thawed)

• 2 tablespoons milk (divided)

Directions

• Preheat oven to 400°F.

• Prepare the beef mixture:

  In a bowl, mix together the beef, egg, breadcrumbs, basil, thyme, parsley, Dijon, salt, pepper, and 1 tablespoon of milk.

• Prepare the mushroom mixture:

  Melt butter in a skillet over medium heat. Add mushrooms and minced onion. Cook on medium heat until onions are translucent. Turn heat to low, add broth or wine, and minced garlic. Turn heat back up to medium-high and cook until the liquid is reduced. Remove from heat and let cool.

• Prepare the pastry:

  On a lightly floured work surface, lay out the puff pastry. Cut each sheet into 4 squares (depending on how many you’re making).

• Assembly:

  Place a spoonful of mushroom mixture on a cold pastry square. Top with some cheese if desired. Add about ¼ cup of beef mixture on top of the cheese and mushrooms. Pull seams up and pinch all seams together. Place seam side down on a baking sheet. Cut two small slits in each wellington for steam to escape. Brush with milk.

• Bake at 400°F for 25–30 minutes, until golden brown and cooked through.

• Gravy:

• 2 cups beef broth (bring to a gentle boil)

• Pinch of sage, thyme, and onion powder

• 1 bay leaf, whole

• 1 dash Worcestershire sauce

• 1 dash soy sauce

• 1 garlic clove, minced

• 1 grind cracked pepper

• Salt to taste

• Make the Gravy:

• Make a slurry with 2 tablespoons cornstarch and 3 tablespoons of cold water, stirring until no lumps remain.

• After the broth mixture has simmered for a few minutes, pour the slurry into the gravy while stirring and allow to thicken.

• Add 1 tablespoon of butter and stir to combine.

• Adjust seasonings as needed.

  Serve the beef wellingtons with gravy, fresh green beans, mashed potatoes, and enjoy!