Tasty Tuesday: Ground Beef Wellington

I originally found this recipe here: Taste of Home, but truthfully, I found the recipe didn’t call for enough seasoning, and I thought the sauce tasted like hot milk so I made some changes. Here is MY version of the Ground Beef Wellington!

  • Prep: 30 min. Bake: 45 min.

  • Yield: 2-3 Servings – this recipe can easily be doubled.



  • 1 cup finely chopped fresh mushrooms

  • 1 tablespoon butter

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon pepper

  • 1 egg

  • 2 tablespoons finely chopped onion

  • 1/4 teaspoon salt

  • 1/2 pound ground beef

  • 1/2 Package frozen puff pastry sheets

  • 1 teaspoon Worcestershire sauce


  • 1 cup finely chopped mushrooms

  • 2 & 1/2 tablespoons butter

  • 2 tablespoons flour

  • 1 tablespoon dried parsley flakes

  • 1 cup half-and-half cream

  • 1 teaspoon Worcestershire sauce

  • 2 teaspoons Dale’s liquid seasoning, low sodium version

  • Pinch or two salt

  • Pepper to taste



  • Preheat oven to 400′.

  • In a saucepan, on medium heat, saute mushrooms in butter until softened. Remove from the heat and set aside.

  • In a bowl, combine the egg, onion, salt, pepper, Worcestershire sauce, beef and mix. I like to add the mushrooms last to give them ample time to cool (you don’t want to cook the egg before you get the whole thing in the oven!).

  • Lay defrosted puff pastry on greased foil atop of a baking sheet. Create a loaf with the meat mixture down the center of the pastry, leaving room at the end to be able to seal the package. Moisten edges with milk and bring edges together and pinch to seal. Brush the top of the pastry (or use your fingers like me) with milk. Score the top of the pastry to vent the steam, can be done in any design of your choice.

  • Bake at 400′ for 30-45 minutes or until a meat thermometer inserted into the loaf reads 160°.


  • Meanwhile, saute second cup of mushrooms on medium heat in butter until soft. Salt and pepper the mushrooms to taste.

  • Add the parsley, Worcestershire sauce and Dale’s seasoning to the 1/2 and 1/2, mix to combine.

  • Add the flour and continue cooking approximately 2 minutes while continuously stirring.

  • Add 1/2 and 1/2 mixture and remove from heat.

  • Continue stirring until desired consistency is reached, keep warm on very low heat until Wellington is done.

  • Carve the Wellington with a serrated knife to help retain the pastry shell. Serve on a bed of the mushroom gravy and ENJOY!


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