{"id":257684,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/ground-beef-wellington\/"},"modified":"2024-12-03T14:58:06","modified_gmt":"2024-12-03T20:58:06","slug":"ground-beef-wellington","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/ground-beef-wellington\/","title":{"rendered":"Ground Beef Wellington"},"content":{"rendered":"<p>You&#8217;ve heard of beef Wellington, but have you heard of ground beef Wellington? Both feature puff pastry-wrapped beef served in medallion-style slices that show off the insides of this showstopper dish. But this riff on\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-beef-wellingtons\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-beef-wellingtons\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">classic beef Wellington<\/a> is easier to prepare and less expensive, with ground beef taking the place of beef tenderloin, and crescent rolls instead of puff pastry. You might not think <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-ground-beef\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-with-ground-beef\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ground beef recipes<\/a> are special enough for a holidays or celebratory meals, but this one sure is! And, hey, if there&#8217;s nothing to celebrate, it&#8217;s never a bad time to show off your cooking skills.<\/p>\n<h2>What is beef Wellington?<\/h2>\n<p>Wellington beef is an iconic English dish in which beef tenderloin is coated in pat\u00e9 and duxelles (a minced mushroom paste) then wrapped in puff pastry and baked. The trick is to cook it so that the outside is deep golden brown but the meat inside is still medium-rare.<\/p>\n<p>This dish was likely named for Arthur Wellesley, the first Duke of Wellington, in celebration of his victory at the Battle of Waterloo in 1815. Over time, it made its way to the United States and beyond. It later became well known to the general public by popular chef personalities like Julia Child and Gordon Ramsay.<\/p>\n<h2>Ground Beef Wellington Ingredients<\/h2>\n<ul>\n<li><strong>Ground beef:<\/strong> Ground beef is the most affordable option for <a href=\"https:\/\/www.tasteofhome.com\/collection\/beef-recipes-for-dinner\/\" data-name=\"www.tasteofhome.com\/collection\/beef-recipes-for-dinner\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beef recipes<\/a>. Use a moderately fatty blend, like 85% lean to 15% fat. That way it doesn&#8217;t dry out, but it won&#8217;t be so fatty that it makes a soggy bottom.<\/li>\n<li><strong>Crescent rolls:<\/strong> This ground beef Wellington recipe calls for crescent rolls, which are easy to find in your grocery store&#8217;s refrigerator aisle.<\/li>\n<li><strong>Mushrooms:<\/strong> Cremini mushrooms are affordable and work well in this recipe. There are also usually <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">specialty mushrooms<\/a> available, like chanterelles, that you can substitute to take it up a notch.<\/li>\n<li><strong>Butter:<\/strong> Saute the mushrooms in butter to make a deliciously creamy sauce for this beef Wellington with ground beef.<\/li>\n<li><strong>All-purpose flour:<\/strong> Mixing a bit of flour with the mushrooms while they cook creates a sort of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-roux\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roux<\/a>, helping to thicken the sauce.<\/li>\n<li><strong>Cream:<\/strong> Cream is key to a velvety mushroom sauce. This recipe calls for half-and-half, but you could also use <a href=\"https:\/\/www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-name=\"www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">heavy cream<\/a>\u00a0or even milk in a pinch.<\/li>\n<li><strong>Egg:<\/strong> A large egg is used as a binder for the beef. That way\u00a0it holds together and doesn&#8217;t crumble apart when you slice into it.<\/li>\n<li><strong>Onion:<\/strong> Onion is an important <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/\" data-name=\"www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">aromatic<\/a> for the ground beef filling.<\/li>\n<li><strong>Seasonings:<\/strong> Use salt, pepper and dried parsley flakes as the seasonings for the filling. You can substitute fresh chopped parsley if desired.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the mushroom sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084842\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_1.jpg?fit=700%2C1024\" alt=\"Mushrooms saut\u00e9 in butter in a saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a saucepan, saute the mushrooms in butter until they&#8217;ve softened and all the moisture in them has cooked off. Stir in the flour and 1\/8 teaspoon of pepper, and mix well until the flour has dissolved.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084843\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_2.jpg?fit=700%2C1024\" alt=\"Adding cream to saut\u00e9ed mushrooms in a saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Gradually add the cream, stirring as you do. Bring everything to a boil, then cook and stir until it begins to thicken, about two minutes. Remove the sauce from the heat and set it aside.<\/p>\n<h3>Step 2: Assemble and cook the Wellingtons<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084844\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_3.jpg?fit=700%2C1024\" alt=\"Egg yolk, pepper, mushroom sauce and chopped onions in a bowl with a whisker\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a bowl, combine the egg yolk, chopped onion, 2 tablespoons of mushroom sauce, salt and the remaining 1\/8 teaspoon of pepper.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084856\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_4.jpg?fit=700%2C1024\" alt=\"Crumbled beef over egg mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Crumble the beef over the egg mixture and mix it in lightly but thoroughly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084846 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_5.jpg?fit=700%2C1024\" alt=\"Beef and egg mixture shaped into loaves\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Divide the meat into two equal halves and shape them into loaves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084847\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_6.jpg?fit=700%2C1024\" alt=\"Beef and egg mixture balls separated in two halved and spread on rectangular dough sheets\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Separate the crescent dough into two rectangles on a baking sheet, then seal the perforations so they don&#8217;t split open while it cooks. Place one meat loaf onto each rectangle.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084848\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_7.jpg?fit=700%2C1024\" alt=\"Bringing rectangular dough sheet edges together and pinching them to seal\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Bring the dough edges together and pinch them to seal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084850\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_8.jpg?fit=700%2C1024\" alt=\"Brushing egg whites on dough sheets with beef inside\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Brush with an egg wash, if desired, and bake the Wellingtons at 350\u00b0F for 24 to 28 minutes. When it&#8217;s done, it should be golden brown on the outside and a thermometer inserted into the meat should read 160\u00b0.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> When you&#8217;re mixing the beef, make sure not to overmix it, as this can lead to a tougher Wellington. Use your hands and mix just until everything is combined.<\/p>\n<h3>Step 3: Warm the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084849\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_9.jpg?fit=700%2C1024\" alt=\"Parsley stirred into cream sauce in a saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">VIA MERCHANT<\/span><\/span><\/p>\n<p>Meanwhile, warm the remaining sauce over low heat and stir in the parsley. Serve the sauce over the Wellingtons or on the side.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084841\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVP24_30284_MR_11_07_2.jpg?fit=700%2C1024\" alt=\"Ground Beef Wellington served on a white plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">VIA MERCHANT<\/span><\/span><\/p>\n<h2>Ground Beef Wellington Variations<\/h2>\n<ul>\n<li><strong>Make it in an air fryer:<\/strong> Modern times call for modern recipes. Try this ground beef Wellington recipe in an air fryer instead of the oven for a crispy crust and the same moist filling. Preheat the air fryer to 300\u00b0, follow the instructions above, then place the Wellingtons on the greased tray of your air-fryer basket. Cook until the pastry is golden brown and a thermometer stuck in the center of the meat reads 160\u00b0. It should take about 18 to 22 minutes.<\/li>\n<li><strong>Make it vegetarian:<\/strong> It&#8217;s easy to substitute ground beef with plant-based ground meat or even just vegetables. One common substitute is beets, known as a beet Wellington. You can also make a mushroom filling and chop them up with walnuts to make a meaty but vegetarian substitute. You may have to adjust the cook time accordingly.<\/li>\n<li><strong>Make one long Wellington:<\/strong> Instead of mini Wellingtons, make one long Wellington and serve it sliced in medallions so you can showcase the center.<\/li>\n<\/ul>\n<h2>How to Store Ground Beef Wellington<\/h2>\n<p>Ground beef Wellington is definitely best when it&#8217;s served fresh out of the oven, but you can certainly enjoy the leftovers as well. Once it&#8217;s completely cooled, refrigerate any leftovers in an airtight container.<\/p>\n<h3>How long does ground beef Wellington last?<\/h3>\n<p>Your beef Wellington leftovers will last for up to four days when stored in the fridge.<\/p>\n<h3>Can you freeze ground beef Wellingtons?<\/h3>\n<p>You can freeze ground beef Wellingtons before they&#8217;ve been cooked. Prepare the ground beef mixture and wrap it in the puff pastry, then freeze it until you&#8217;re ready to cook it. It will stay good for up to four months in the freezer. Thaw it overnight in the fridge when you&#8217;re ready to cook it.<\/p>\n<h3>How do you reheat ground beef Wellington?<\/h3>\n<p>This dish is best reheated in the oven so you can crisp up the pastry again.<\/p>\n<h2>Ground Beef Wellington Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084840\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVP24_30284_MR_11_07_1.jpg?fit=700%2C1024\" alt=\"Ground Beef Wellington served on a white plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">VIA MERCHANT<\/span><\/span><\/p>\n<h3>What other cuts of meat can you use for beef Wellington?<\/h3>\n<p>Beef Wellington is generally made with beef tenderloin, which has a consistent shape so it cooks evenly. Other <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cuts of meat<\/a> can be used too, like entrec\u00f4te (the French equivalent of ribeye steak) or eye of round. You could also try it with pork tenderloin for a less expensive variation.<\/p>\n<h3>What can you serve with ground beef Wellington?<\/h3>\n<p>Ground beef Wellington will certainly be the star of the show, but it pairs well with classic sides like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/traditional-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">creamy mashed potatoes<\/a>, glazed carrots, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/holiday-creamed-spinach\/\" data-name=\"www.tasteofhome.com\/recipes\/holiday-creamed-spinach\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">creamed spinach<\/a> and a Caesar salad. Some simple steamed veggies like green beans or broccoli would also contrast nicely with the richness of the Wellington and its sauce.<\/p>\n<h3>Can you use puff pastry for this ground beef Wellington?<\/h3>\n<p>Puff pastry is the classic wrapping for a Wellington, so you can certainly substitute it for the crescent rolls. Both will give you that airy, flaky texture you&#8217;re looking for. If you&#8217;re feeling really fancy (and have the time), you can make your own <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-puff-pastry-from-scratch\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-puff-pastry-from-scratch\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">puff pastry from scratch<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Make this ground beef Wellington instead of the classic for an easier and less expensive version that&#8217;s still bound to impress!<\/p>\n","protected":false},"author":7061,"featured_media":2084923,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,307308,304523,304333,304328,304292,304338,304515,304433,303966,307320,304408,304368,303887,306848,304268,307307,304458,324623,304243,303994,304150,303883,304473],"categories-v2":[308500,309439,310347,308888,308991,308984,308481,308305,308992,308880,308833,308495,310362,308813,308745,308478,309603,259483,310342,308865,309177,309586,308528,309434,308476,308876],"coauthors":[340582],"recommended_recipes":[{"post_title":"Ground Beef Taco Dip","post_link":"\/recipes\/ground-beef-taco-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ground-Beef-Taco-Dip_EXPS_BAKE24_197293_DR_05_01_20b.jpg"},{"post_title":"Classic Beef Wellington","post_link":"\/recipes\/classic-beef-wellingtons\/","post_image":"\/wp-content\/uploads\/2025\/04\/Classic-Beef-Wellington_EXPS_TOHcom25_134417_DR_03_20_09b.jpg"},{"post_title":"Which Ground Beef is Best for Burgers?","post_link":"\/article\/which-ground-beef-is-best-for-burgers\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps28800_UG143377D12_18_1b_RMS.jpg"},{"post_title":"Ground Chicken Burgers","post_link":"\/recipes\/ground-chicken-burgers\/","post_image":"\/wp-content\/uploads\/2024\/09\/Ground-Chicken-Burgers_EXPS_TOHD24_277133_ChristineMa_6.jpg"},{"post_title":"Ground Beef Gyros","post_link":"\/recipes\/ground-beef-gyros\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ground-Beef-Gyros_EXPS_GBBZ21_11864_B10_21_7b.jpg"},{"post_title":"Meat Loaf Wellington","post_link":"\/recipes\/meat-loaf-wellington\/","post_image":"\/wp-content\/uploads\/2024\/08\/Artichoke-Chicken_EXPS_TOHD_24_11978_ChristineMa_1.jpg"},{"post_title":"Chicken Wellington","post_link":"\/recipes\/chicken-wellington\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31085_SD950500D9A.jpg"},{"post_title":"Ground Venison Burgers","post_link":"\/recipes\/ground-venison-burgers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ground-Venison-Burgers_EXPS_FT24_21289_ST_0531_8.jpg"},{"post_title":"Ground Beef Potpie","post_link":"\/recipes\/ground-beef-potpie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ground-Beef-Potpie_EXPS_FT22_23918_F_0224_1.jpg"},{"post_title":"Individual Beef Wellingtons","post_link":"\/recipes\/individual-beef-wellingtons\/","post_image":"\/wp-content\/uploads\/2017\/09\/Individual-Beef-Wellingtons_exps32934_THCH2321922C07_14_2bC_RMS.jpg"},{"post_title":"Ground Beef Chow Mein","post_link":"\/recipes\/ground-beef-chow-mein\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ground-Beef-Chow-Mein_EXPS_GBBZ21_39065_B10_20_9b.jpg"},{"post_title":"Ground Beef Ramen Stir-Fry","post_link":"\/recipes\/ramen-ground-beef-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ramen-Vegetable-Beef-Skillet_EXPS_FT20_41957_F_0130_1-5.jpg"},{"post_title":"Air-Fryer Ground Beef Wellington","post_link":"\/recipes\/air-fryer-ground-beef-wellington\/","post_image":"\/wp-content\/uploads\/2020\/02\/Ground-Beef-Wellington_EXPS_GBBZ19_30284_E11_27_6b_basedon.jpg"},{"post_title":"Ground Beef Enchilada Casserole","post_link":"\/recipes\/ground-beef-enchilada-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Ground Beef Quiche","post_link":"\/recipes\/ground-beef-quiche\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Ground Beef a la King","post_link":"\/recipes\/ground-beef-a-la-king\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24998_WNC62337D22.jpg"},{"post_title":"Ground Beef Vermicelli","post_link":"\/recipes\/ground-beef-vermicelli\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Ground Beef Pie","post_link":"\/recipes\/ground-beef-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Spicy Ground Beef Salad","post_link":"\/recipes\/spicy-ground-beef-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13423_CB1217C81-3.jpg"},{"post_title":"Ground Beef Dressing","post_link":"\/recipes\/ground-beef-dressing\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ground-Beef-Wellington_EXPS_TOHVP24_30284_MR_11_07_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/ground-beef-wellington\/","name":"Ground Beef Wellington","datePublished":"2018-01-01","dateModified":"2024-12-03","prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_EXPS_TOHVP24_30284_MR_11_07_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Ground beef Wellington has all the dazzle of a traditional Wellington at a fraction of the cost. Filled with juicy ground beef and wrapped in a flaky pastry, this dish is surprisingly easy to pull off!","recipeIngredient":["1\/2 cup chopped fresh mushrooms","1 tablespoon butter","2 teaspoons all-purpose flour","1\/4 teaspoon pepper, divided","1\/2 cup half-and-half cream","1 large egg yolk","2 tablespoons finely chopped onion","1\/4 teaspoon salt","1\/2 pound ground beef","1 tube (4 ounces) refrigerated crescent rolls","Lightly beaten egg, optional","1 teaspoon dried parsley flakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the mushroom sauce","text":"In a saucepan, saute the mushrooms in butter until they've softened and all the moisture in them has cooked off. Stir in the flour and 1\/8 teaspoon of pepper, and mix well until the flour has dissolved. Gradually add the cream, stirring as you do. Bring everything to a boil, then cook and stir until it begins to thicken, about two minutes. Remove the sauce from the heat and set it aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble and cook the Wellingtons","text":"In a bowl, combine the egg yolk, chopped onion, 2 tablespoons of mushroom sauce, salt and the remaining 1\/8 teaspoon of pepper. Crumble the beef over the egg mixture and mix it in lightly but thoroughly. Divide the meat into two equal halves and shape them into loaves. Separate the crescent dough into two rectangles on a baking sheet, then seal the perforations so they don't split open while it cooks. Place one meat loaf onto each rectangle. Bring the dough edges together and pinch them to seal. Brush with an egg wash, if desired, and bake the Wellingtons at 350\u00b0F for 24 to 28 minutes. When it's done, it should be golden brown on the outside and a thermometer inserted into the meat should read 160\u00b0. Editor's Tip: When you're mixing the beef, make sure not to overmix it, as this can lead to a tougher Wellington. Use your hands and mix just until everything is combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Warm the sauce","text":"Meanwhile, warm the remaining sauce over low heat and stir in the parsley. Serve the sauce over the Wellingtons or on the side.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Ground-Beef-Wellington_TOHVS24_30284_MR_11_07_9.jpg?fit=700,1024"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Risa Lichtman"}],"nutrition":{"@type":"NutritionInformation","calories":" 578 calories","fatContent":"37g fat (16g saturated fat)","cholesterolContent":"207mg cholesterol","sodiumContent":"909mg sodium","carbohydrateContent":"28g carbohydrate (7g sugars","fiberContent":"1g fiber)","proteinContent":"28g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.35,"reviewCount":20,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Ground Beef Wellington","description":"Check out this video for how to make Ground Beef Wellington.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/TEQKzC3l\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/TEQKzC3l-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deb628"},"reviewBody":"I doubled the recipe for the Wellington loaves, and also used two packages of crescent rolls, since one-half pund of ground meat seemed like it would make very tiny loaves, and I ended up with four fairly large loaves, so big, in fact, we cut them in half for a serving.  In light of the comments, I bought 2 pounds of mushrooms, which yielded about 5 cups, chopped, which slightly more than quadrupled the amount of sauce, and it was also way too much! Next time, as it was tasty enough that I will make it again,  I would go with the recipe, as is, and only double the sauce recipe, using one pound of mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jeff"},"reviewBody":"Don't believe the naysayers, this is a great recipe!  I made it for my wife for her birthday for the first time tonight and it turned out great, she loved it.  I did take some of the other reviewers suggestions - I had a pound of lean ground beef, and the crescent rolls come with four rectangles (not two) so I made four Wellingtons and saved two for later.  I therefore doubled the mushroom sauce, and went heavy on the mushrooms and onions, which makes the meal taste a bit lighter because it's not so much ground beef.  I also added Worcestershire sauce to the meat, and some red wine to the sauce, some of which went into the meat, and the rest went on top at the end.  I did brush the pastry with an egg wash, and I cooked it at 375 for the first 10 minutes, then 350 for the last 15 minutes.  The meat was done perfectly, and the pastry was golden brown.  Enjoy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CherylKnighten"},"reviewBody":"Actually   this is an excellent recipe!  While not made with Filet Mignon....quite delicious once you use some common sense and add a little extra based on an Original Beef Wellington recipe.  First, be sure to use garlic....while fresh garlic is always better. I used garlic salt and tool the salt put of the equation   Be sure to add a little sherry to your sauce....makes a world of difference.   I also used the dirfvtions from the crescent roll package and preheated my oven to 375\u00b0, and baked it for 10 minutes at this temperature and then reduced to 350\u00b0 fir the additional 15.     I did use the wash which helps to crisp the crust......the bottom was moist....naturally...your using beef......but not soggy.   I also added some Dijon Mustard, garlic salt and a double dash of Lea n Perrins Worchestershire..... .quite Delish!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"This looked very nice coming to the table.  It tasted good, too, but I had trouble with soggy bottoms on the pastries.  Looking at other reviews, I think that the best bet is to follow the directions found on the crescent rolls.  I will definitely try this recipe again, as it has possibilities and I don't think I did it justice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LisaMorgan"},"reviewBody":"We really enjoyed this recipe.   Before I wrapped them,  I smeared freshly roasted garlic on the meat.  I did not have mushrooms.  So I mixed cream of crimini and shitake mushroom soup with some beef broth and a little sour cream.  That was my gravy.  Served with creamy mashed potatoes and roasted green beans.   Very yummy!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jack"},"reviewBody":"The recipe using ground turkey also  turned out rave reviews.  This substitution reduces the fat grams but not the OOHs and AHHs.   Added garlic and Worcestershire for added flavor.  Typical crescent roll container will make 4 loaves.  Take it into consideration.  You might want to double this recipe.  Good Luck","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foleyd"},"reviewBody":"We liked this, although we felt it could have used a little more flavor.  I omitted the mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShapelessCreature"},"reviewBody":"My family loved this and that isn't an easy feat to accomplish ! I will probably add some seasoning to the meat next time to give a bit more flavor and definitely double the sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"roystonpj"},"reviewBody":"This was great.  I had a pound of meat so I doubled the recipe.  I also added garlic to the meat mixture and red wine to cook the mushrooms.  It was wonderful and looked great also!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mhuddlestun"},"reviewBody":"I used a full lb. of ground beef. It filled up the crescent roll nicely!! I would double the sauce next time as it was excellent.  Great Meal!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OwlTree"},"reviewBody":"This was good. I used extra-lean ground beef and I added some garlic powder and sage to the meat mixture. Next time I will double the delicious sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mnmom40"},"reviewBody":"I have never been as disappointed as I was with this recipe. The mushroom sauce had no flavor, the meat needed something to add flavor and after baking, the crescent crust was soggy and yucky. What a disappointment. Good thing I made a good dessert or we would have gone away hungry. This recipe went in the garbage.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jane Fehl","givenName":"Jane","familyName":"Fehl"},"reviewBody":"This recipe was extremely bland;  both the meatloaf part and the sauce.  The recipe didn't indicate spraying the pan with non-stick pan spray, but fortunately I always line my pans with foil, because the biscuit bottoms stuck and took off that part of the recipe.  This wasn't the worst recipe I ever made, but far from the best.  I won't make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PrplMonky5"},"reviewBody":"I was extremely disappointed with this recipe.  The only change I made was using onion instead of mushroom for the sauce.My husband and I found the sauce to be extremely bland, and my husband who likes mushrooms said even if I'd used mushrooms instead it still wouldn't have much flavor.  Maybe I needed to use salted butter?For the meat part, I don't know what went wrong there either.  I had to cook the meat longer than suggested because the inside was still very red.  Because I had to cook it longer, the crescent roll got pretty dark.  Despite the dark exterior, the crescent roll was very soggy, especially the bottom.I think if the sauce had more flavor and the crescent roll was actually crispy, then this would have been a good recipe.  If someone can tell me where I went wrong, I'm all ears.  I really want to like this recipe, but as-is, I was disappointed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarieMunk"},"reviewBody":"This was actually a very forgiving recipe because I over-boiled the sauce and it still turned out well. My husband and his grandmother both enjoyed it, but I thought the beef could use a bit more seasoning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"myziggygirl"},"reviewBody":"So good! I'm not the best cook, so when my son says \"make this again\" I know I found a keeper","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maball"},"reviewBody":"This is absolutely heavenly and easy.  Make with mashed potatoes... also I may double the sauce next time as that was SO good!  A+!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VRansbury"},"reviewBody":"Made this lastnite,also doubled the sauce and added spices to hamburger. Its a keeper.Great meal","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"agnes993"},"reviewBody":"easy and delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grandmascooking22"},"reviewBody":"Really good.  The crescents I bought were 8 oz so I doubled the recipe and froze the leftover and hope by putting in the air fryer they will crisp up.  I didn\\'t have half and half so used 2% milk and the sauce was just fine.  I divided the rolls in to 4 rectangles as I did the meat loaves.  I made half in the air fryer and half in the oven,  They turned out the same (except I turned the ones in the air fryer and cooked 2 more minutes as the bottoms were still doughy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Ground Beef Wellington","description":"Check out this video for how to make Ground Beef Wellington.","url":"http:\/\/content.jwplatform.com\/videos\/TEQKzC3l-3rTW9UQq.mp4","duration":"1m38s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/88mh676yy4ae3dam67a3ys310yg6q2u4.jpg","advertising":"","jw_id":"TEQKzC3l","jw_url":"http:\/\/content.jwplatform.com\/videos\/TEQKzC3l-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/TEQKzC3l\/poster.jpg?width=720","jw_publish_date":"2024-12-18T00:00:00"},"rms_legacy_id":"30284","romance_copy_dek":"Ground beef Wellington has all the dazzle of a traditional Wellington at a fraction of the cost. 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