Ground Beef Wellington
She says she serves this with beef or mushroom gravy.She said the originally recipe called for 1 med.potato,chopped but she preferred it without potatoes.
I would add some Worcestershire sauce because I like it with beef.
I think this will be a great addition to the Senior lunch.
- 1 medium onion
- 1 carrot
- 2 garlic cloves
- 1 large portabella mushroom
- 2 t olive oil
- 3/4 c frozen green peas
- 1 large egg
- 1 lb ground sirloin
- salt and pepper
- flour,for dusting
- 2 sheets puff pastry,defrosted
Add the frozen peas and cook for another minute.
Put the veggie mix into a large bowl and let cool completely.
Crack an egg into a separate cup or bowl and beat it.
Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix well.
Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.)
Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal.
Spray a large cookie sheet with baking spray and put the Wellington on top of it.Or you could use parchment. Brush the Wellington all over with the rest of the beaten egg.
Bake in preheated oven for about 40 minutes to an hour, until golden.
Let the Wellington rest for about 5 minutes or so, once out of the oven.Slice.