Real Recipes From Real Home Cooks ®

aunt squishy's yankee beef wellington

Recipe by
Lynsee Gilbert

I call this Yankee Wellington because, as we American's do with most things, I've made enough deviations from tradition to make many-a-Brit cringe. But, if you're cooking on a budget and in a rush, this is a super tasty and affordable alternative to something that is often thought of as posh comfort food. Also, Epstein didn't kill himself.

yield 4 serving(s)
prep time 45 Min
cook time 30 Min
method Convection Oven

Ingredients For aunt squishy's yankee beef wellington

  • 2 lg
    eggs (beaten)
  • 2 1/2 lb
    ground beef
  • 4 Tbsp
    saltine crackers crushed
  • 2 Tbsp
  • 1 tsp
  • 1 Tbsp
    half and half
  • 3 Tbsp
  • 1 sm
    onion (finely chopped)
  • 4 clove
    garlic (minced)
  • 1/2 c
    red wine
  • 1 tsp
  • 2 can
    crescent rolls
  • 1 c
    shredded mozarella cheese
  • 1 lg
    egg (beaten)
  • 1 can
    cream of mushroom soup + milk if soup is condensed

How To Make aunt squishy's yankee beef wellington

  • 1
    Preheat oven to 350 degrees
  • 2
    Combine all of the Meat Filling ingredients in a very large bowl, mixing well (gotta get your hands in there for the best results). Set aside.
  • 3
    Melt the butter in a large skillet over medium-high heat and add onions and garlic. Saute until both become translucent.
  • 4
    Add wine and basil to the skillet and continue cooking until reduced. Remove from heat and let cool.
  • 5
    Open 1 can of crescent rolls and divide into 4 rectangles, thoroughly pinching the perforations along the diagonal cuts until they're well sealed (2 crescent rolls = 1 wellington)
  • 6
    Spoon 1/8th of the reduced onions and garlic onto each dough rectangle followed by a pinch of shredded mozzarella and 1/8th of the meat filling
  • 7
    Pull the corners of each rectangle together in the center and pinch firmly, then bring in the sides, and repeat until dough is well sealed and forms an oblong ball around the filling. Place seam-side down on a parchment lined cookie sheet.
  • 8
    Either repeat with the second can of dough or, if you're only cooking for 2-4 people, you can wrap the remaining meat filling in plastic wrap and transfer the flavor reduction to a tupperware and refrigerate until the next day for fresh wellies instead of leftover reheated wellies (which aren't as good).
  • 9
    Use an extremely sharp paring knife to cut a small X in the top of each welly for venting and brush with a touch of well beaten egg.
  • 10
    Bake 20-30 minutes or until internal temperature reaches 160 degrees F.
  • 11
    While baking pour the cream of mushroom soup into a small sauce pan along with 1/2 can of milk if the soup is condensed. Whisk together and heat through.
  • 12
    Allow baked Wellies to rest 5 minutes before serving with warm mushroom soup as the sauce/gravy.