Ground Beef “Wellington”
April 29, 2009 > 15 Comments
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I love this meal! It might sound a bit labor-intensive, but it really is extremely easy to put together. The presentation is spectacular and so is the taste.
My inspiration for this dish is the old-school Beef Wellington. I left out the pate or prosciutto that you’d find in the traditional. Then I added some spinach to the mushroom duxelle to boost the color a bit. For the beef, I went frugal and used ground beef. And I topped that all with my homemade crescent roll dough instead of expensive and somewhat finicky puff pastry. So for probably less than half the cost, this is a great option that looks just as elegant. Great for entertaining!
Ground Beef “Wellington”
- 1/2 batch crescent roll dough
- 1 1/2 lb. ground beef
- 1 t. each of salt, pepper, garlic powder and Italian seasoning
- 1 T. butter or olive oil
- 1 lb. white mushrooms, sliced
- 1/2 onion, sliced
- 3 cloves garlic, sliced
- 1 c. frozen or 2 c. fresh spinach
- Salt and pepper, to taste
- 1/2 t. dried rosemary
- 1 T. red wine vinegar, optional
- 1 egg, beaten
1. Prepare crescent roll dough and let rise. Place ground beef in a large bowl and add salt, pepper, garlic powder and Italian seasoning. Incorporate into the meat with your hands. Shape meat into a log, about 12 inches long. Refrigerate.
2. Heat butter or olive oil in a skillet. Add mushrooms, onions and garlic and cook until mushrooms begin browning, about 5-7 minutes. Stir in spinach, seasonings and optional red wine vinegar. Cook until spinach is wilted. Let simmer until all of the liquid in the pan evaporates. Transfer to a bowl and mince with kitchen scissors, or pile on a cutting board and run a knife through the mixture until minced, or place in a food processor and process just until minced.
3. Roll out crescent roll dough about 15 inches square. Spread duxelle mixture over the crescent roll dough to within an inch of the edges. Place meat in the center and roll up tightly, being sure to pinch together all seams of the dough. Cut off any excess dough on the ends.
4. Place on a cookie sheet, brush with beaten egg and bake at 350 degrees, for 1 to 1 1/2 hours. You will need to tent with foil after about 25 minutes so that the dough does not get too brown. Remove from oven and let sit at least 20 minutes before cutting.
Even a more involved meal like this is stolen moments friendly. I prepared the meat and the duxelle in the morning, and then I did the dough and assembly a little after that. Two hours before dinnertime, I pulled the baking pan out of the oven, brushed on the beaten egg and put it in the oven.
This post is being linked to:
- Thrifty Thursday at Amanda’s Cookin’
- Frugal Friday at Life As Mom
- Food On Friday at Ann Kroeker’s
- Recipe Swap at The Grocery Cart Challenge
- Hooked On… at Hooked On Houses
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15 Responses to “Ground Beef “Wellington””
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April 30th, 2009 @ 7:51 am
Wow that’s very impressive! Love how you cut the costs and this one and it looks gorgeous!
Welcome to Thrifty Thursday!
April 30th, 2009 @ 8:59 am
that looks so elegant — and tasty!
April 30th, 2009 @ 3:32 pm
I nominated you for the Attitude of Gratitude Award!!!
Check out my latest post to keep it going
April 30th, 2009 @ 10:49 pm
Ummm, yummy!
May 1st, 2009 @ 1:32 am
Wow, that looks pretty darned good!
May 1st, 2009 @ 8:54 am
There is a recipe from Hunts Manwich that you might like.
Layer cresent roll on bottom of pan.
Then layer manwich hambuger w/cheese on that.
Then another layer of cresent roll on top.
Bake till golden brown.
May 1st, 2009 @ 11:13 am
I will have to try this! It looks tasty!
May 1st, 2009 @ 11:42 am
Beautiful!
May 1st, 2009 @ 4:38 pm
This sounds like a great recipe, thanks for sharing it.
Claudia
claudiafranson.blogspot.com
May 1st, 2009 @ 5:55 pm
[...] Cooking During Stolen Moments (Ground Beef “Wellington”) [...]
May 1st, 2009 @ 5:58 pm
Sorry I was late posting Food on Fridays. I knew this was up, so I linked to it anyway. Have a delicious weekend!
May 1st, 2009 @ 9:28 pm
Ah, beef wellington. I tried to make that before! It didn’t turn out great, but THIS looks like a recipe I could do, and afford!
I love the bright and clear pictures you always have for your recipes!
May 2nd, 2009 @ 12:35 pm
This looks really good. Thanks for sharing with us.
May 4th, 2009 @ 8:24 am
[...] apartment) 9. Suzy Homemaker (Adirondack) 10. TK – Urbanism Lingo 11. The Shabby Chic Cottage 12. Kate @ Stolen Moments (ground beef wellington) 13. Kate @ A Simple Walk (hindsight) 14. Linda @ Lime in the Coconut (hooked on a tropical [...]
February 4th, 2010 @ 7:25 pm
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