I call this recipe the poor man’s Beef Wellington because it’s, well, for poor people :). Like me. Rather than using an expensive steak this wellington recipe uses easy to find, inexpensive ground beef. But don’t be fooled…it is utterly delicious and decadent and is part of Country Living’s fabulously popular 50 Best Ground Beef recipes. This recipe is one of my husband’s favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening. No need to spend the big bucks that the meat department charges…make it at home, better!
I made this dish last night……..It was GREAT!!!!!! My wife loved it!
You were right, the beef gravy took the flavor to a whole new level. Thank You!!!!
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Classic dish with an easy update!
Pin this recipe to try later, when you are needing a delicious dinner in a quick minute!
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Puff pastry is every cook’s favorite secret helper because it’s utterly delicious AND speeds up prep time.
Poor Man’s Beef Wellington
(this recipe makes 8. 1/2 the recipe for 4)
2 beaten eggs
1 1/2 pounds ground beef
4 tablespoons crushed saltine crackers (or bread crumbs)
2 tablespoons dried parsley
1 teaspoon salt
1 tablespoon cream
3 tablespoons butter
1 small onion, chopped fine
4 cloves of garlic, minced
8 ounces baby bella mushrooms
1/2 cup red wine (or grape juice)
1 teaspoon basil
mozzarella cheese (optional)
2 sheets of puff pastry
Heat oven to 400 degrees.
Mix first 6 ingredients together well. Set aside.
In a large saucepan melt butter. Add onion and mushrooms.
Cook on medium high heat until mushrooms sweat and onions are translucent.
Turn down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.
Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.
Lightly grease a cookie sheet.
On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares
Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
Put 1/2 cup of meat mixture (formed into flattened balls) on top.
Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.
Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
Serve with brown gravy
(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)
For the best results, serve with a slice of my vintage chocolate cake and red wine. I mean…yum!
I’ve made this a few times with a few variances – tonight’s is with dried morels and gruyere in lieu of the baby bellas and mozzarella. I’ve also decided to experiment with mixing beef marrow in with the meat. My picky dude loves this every time, and it’s fun to make!
mmmmmmm!!! Let me know how that goes, I’d love to try that variation!
I just made this for dinner and it was lovely!! I goofed with the puff pastry a little, made it too thin so the seams had to stay on top, but now I know for next time and there WILL be a next time! The wine was really nice in it too. Thanks for this!
I’m so glad! It’s always wonderful to have a simple recipe that is delicious, isn’t it! Thanks for coming back to let us know it worked. We appreciate you taking the time to do that!
I was looking for a way to use ground beef other than what my wife calls my stand by dishes, hamburgers, taco rice, meatloaf, etc. So I did a little Google search and came across this little dish. Loved the recipe! Although like others said I am not a fan of the mushrooms. I just swapped them out for red and green peppers sauteed with the onions. I also did not have any red wine to add to the saute so I added a Red IPA microbrew beer. It definitely added to the flavor. The last change I made was to add real bacon bits to the pepper and onion saute when I put together the pastries. I did not serve it with gravy as was suggested, and it was just as good. I was thinking that if someone did not want to do the gravy they could drizzle beef consomme in place of the gravy. Any which way you look at it, I loved the recipe. Thanks!
I’m so glad you liked it and that it held up to the adjustments you needed. We find this to be such a versatile and tasty little dish, so glad you did too!
I have never eatten or made beef wellington before and this recipe was delicious! I seasoned the meat a bit more and added some of the sautéed onions and garlic to the beef with some wine…I omitted the mushrooms because I don’t like them. I made a vegetarian version for my daughter, but she did not get to partake in the wonderful beef gravy that really made everything come together. I served this with steamed broccoli and garlic mashed potatoes. I’m sure the sodium count was quite high on this dish, but it was a nice treat and I will definitely make it again! Delicious!
I’m so glad you had success and thank you so much for taking the time to come back here and tell us…it’s appreciated! I agree about that gravy, soooo good! Good to hear that omitting the mushrooms still met with good success. Those account for some of the liquid in the recipe so I’m glad that you were successful in a sub. Have a great week! ~Janel
Is there a way to print your recipes?
Almost all of the recipes on NellieBellie have a printable format. Except this one. I know, the very one you happen on! Not helpful. We are currently working on revamping the recipe system to include printable recipe cards. Hope to have it soon!
This was so delicious! I’ve never had mushrooms before, so I was skeptical, but I shouldn’t have been. I tried out several new recipes this week, and this one was by far my favorite. It even looked almost as good as the picture – a new thing for me, ha ha! Thank-you for a delicious dinner.
I’m so glad to hear that! And, I hear you about the recipes often not looking like the picture. I have that happen all the time :).
Whoa wait, did you say you have never had mushrooms before? I’m so glad this recipe got you to try them….so good, aren’t they!
Do you use lean hamburger? What is best, I’m wondering if it will get greasy if I use 80/20 or 85/15
I do use lean hamburger. I wouldn’t go with a super fatty mixture but it’s okay to have a bit of fat in it. The pastry absorbs some of the fat so you would most likely be okay regardless of what you choose.
It has been decades since I had a real beef wellington. In fact I have not seen it on a restaurant or steak house menu in decades either. The real deal is delicious with a tender medium rare fillet in the middle. But this sounds easier and delicious. so it is on my to do list.
Let me know how it goes! I love the real deal, as well. but this makes it easy for even a fairly novice cook to make. Yay!
Not a big fan of mushrooms… Any ideas for something I can substitute in there instead? Would the dish be as good if I omitted it completely?
Onions, leeks, or anything similar would be delicious. But yes, the dish would still be good. It would need a gravy or sauce to give it some creaminess but…still yummy!
It went really well! I made garlic spinach and mashed potatoes with it!
That sounds wonderful!!! You are making me hungry :).
What sides did you make with yours? I think ill try this tonight for the family!
I usually do green beans and a kale salad or mashed potatoes. Yummy!! Tell me how it goes ;)
what type of gravy is everyone speaking of, bottled gravy
You know, I think that’s personal to what you feel comfy with. Bottled gravy or, if you know how…homemade. Either way is tasty!
I made this dish last night……..It was GREAT!!!!!! My wife loved it!
You were right, the beef gravy took the flavor to a whole new level. Thank You!!!!
I’m so glad you tried it! Isn’t it lovely! You are more than welcome.
Am I able to print your recipe?? If so, I’m not seeing where to do it. Thanks!
You are! The recipe is enclosed in a little box that has a print option in the right button.
Omg this is heavenly! Thank you for sharing :)
Oh, did you make it? I sure hope so because you’ll be dreaming of it for weeks!
This recipe sounds delicious and I’d like to entertain with it. Can you prepare everything beforehand and then bake 2 days later? Would the puff pastry get too soggy?
Sadly, I do think it would get quite soggy. Sorry!
I expect that if you make it ahead of time and freeze it, you may be okay.
Is there a way to make this without the mushrooms? I’m highly allergic and would like to not die. Lol.
Sure, I would try using onions and garlic instead. Please don’t die. Mushrooms aren’t worth it :).
I’ll say it again-love this recipe! Sorry I haven’t been by to visit the past couple of days. You’re on my sidebar and your updates aren’t popping up. I’ll investigate.
I’ve never made or tasted rich man’s beef Wellington either. Guess the poor man’s is as good a place as any to start.
~Bliss~
I hadn’t either. Which is why I made it. I firmly believe in trying as many new things as within my ability. But alas, I couldn’t afford the real deal. That’s okay…I do say these must be as good!