Ground Beef Wellington Recipe

Rather than using an expensive steak cut, this ground beef wellington recipe uses easy to find, inexpensive ground beef and puff pastry sheets. 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 easy Ground Beef Wellington recipe is one of my husband’s favorites and I pull it out for Valentines Day, anniversaries, and the occasional Sunday evening. Using ground beef keeps this recipe budget friendly and easier to make than the traditional medium rare, steak in the center version you often see. Your family will love it, also!

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!!!!

easy ground beef wellington is a dream to make. Budget friendly with ground beef and puff pastry.

Some of us (ahem, me) would love to be able to count on a recipe to repeatedly deliver awesome flavor and LOOK AMAZING every time they make it. Consistently. Without fail.

This is that recipe. Master this recipe and you will have a gorgeous meal in your back pocket whenever you need it.

The best part is that mastering this recipe isn’t a difficult thing. Easy! You have puff pastry sheets as a secret weapon.

Easy Ground Beef Wellington for the win!

ingredients for easy beef wellington. Ground beef instead of steak!
If you want to up the game in this recipe, sub out button mushrooms for crimini or portabella. You’ll get a bit earthier flavor and an impressive looking dish from using more variety. This mushroom mixture is divine, however!
To REALLY impress, make a Duxelle. 

What is Duxelle?

It is simply mushrooms, garlic, and some thyme pulverized in the food processor and cooked up on a saute pan with some olive oil. For a good recipe and instructions check out the ultimate Beef Wellington recipe, in my opinion (this one uses filet mignon and is MUCH more expensive and more difficult than my recipe. But, it has great instructions for the Duxelle)

easy beef wellington. Ground beef instead of steak!
 easy ground beef wellington with mushrooms and onions
step by step instructions for how to make ground beef wellingtons
You can sub out the mozzarella cheese for another soft white cheese for another great way to make this recipe even more impressive. But let me tell you, don’t feel for one second that making this recipe straight up the way it is written will give you a sub-par result. It won’t. This is delicious!
Tuck a few fresh herbs into the mixture to amp up the flavor even more! Fresh thyme is my personal favorite.
puff pastry ground beef wellingtons. easy beef wellington ready to go into the oven.
To get the slits into the top of your dough without making a mess be sure to use a SHARP paring knife. Don’t skip basting the little wellingtons with a bit of beaten egg yolks or milk. The egg wash helps to take the bundles from great to AMAZING!

Can you make a ground beef Wellington in advance?

Yes! But only for about 12-24 hours. Make up the wellingtons without the final egg wash and put them into the fridge as soon as they are finished. Baste them and cook them while fully cold. Add an additional 10-15 minutes to the time, to account for the extra chilly temperature they are when they go in.

Head’s up! If you, like me, are always on the look-out for easy, fast, and DELICIOUS family meals you NEED this cookbook from Ree Drummond. Sooo good! I’m pretty sure you will want to kiss me after you get this and try some. It makes my life so much easier! This and puff pastry :).
Puff pastry filled with ground beef might be one of the best little recipes ever. But hey, there is nothing wrong with knowing MORE easy little recipes…


This recipe takes about 30-40 minutes to cook which gives you a good amount of time to get them in the oven and work on your side dish, while it cooks. And, of course, don’t forget to serve up your ground beef wellingtons with some great red wine (why not use the same red wine for cooking this dish AND drinking with this dish :)).

Poor Man's Beef Wellington Recipe
4.17 from 18 votes

easy Ground Beef Wellington Recipe

this version of the classic Beef Wellington uses ground beef for a less expensive and easier version.

Course Main Course
Cuisine American
Keyword beef wellington
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 670 kcal


  • 2 eggs beaten
  • 1 1/2 pounds ground beef
  • 4 tablespoons saltine crackers or bread crumbs, crushed
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1 tablespoon cream
  • 3 tablespoons butter
  • 1 small onion chopped fine
  • 4 cloves garlic minced
  • 8 ounces baby bella mushrooms
  • 1/2 cup red wine or grape juice
  • 1 teaspoon basil
  • mozzarella cheese optional
  • 2 sheets puff pastry


  1. Heat oven to 400 degrees.
  2. Mix first 6 ingredients together well. Set aside.
  3. In a large saucepan melt butter. Add onion and mushrooms.
  4. Cook on medium high heat until mushrooms sweat and onions are translucent.
  5. Turn down to medium while you add the garlic, red wine, and basil.
  6. Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.
  7. Lightly grease a cookie sheet.
  8. On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares
  9. Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
  10. Put 1/2 cup of meat mixture (formed into flattened balls) on top.
  11. 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!)
  12. 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.
  13. Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
  14. Serve with brown gravy

Recipe Video

Recipe Notes

(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)

Nutrition Facts
easy Ground Beef Wellington Recipe
Amount Per Serving
Calories 670 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 16g 80%
Cholesterol 115mg 38%
Sodium 634mg 26%
Potassium 472mg 13%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 1g
Protein 22g 44%
Vitamin A 4.6%
Vitamin C 2.1%
Calcium 4.6%
Iron 22.8%
* Percent Daily Values are based on a 2000 calorie diet.

Make sure you come back here and let me know how this recipe turned out for you. We love to hear about the special dinners and events that so many of you are making this recipe for.

For the best results, serve with a slice of my vintage chocolate cake and red wine. I mean…yum!

The best homemade chocolate cake recipe! And easy, basic recipe!
Other Ground Beef Recipes to try:
 Authentic Swedish Meatballs | These meatballs are BETTER than the IKEA version. A classic, Minnesota recipe that I learned from my years in a local MN cafe.
Minnesota Tater Tot Hotdish | Is there a more classic comfort food than Tater Tot hotdish? Probably not.
Quick & Eash Shepherd’s Pie | The ULTIMATE in using up leftovers, this comfort food is a family favorite!


  1. November 29, 2018 / 7:25 pm

    I just made this tonight for dinner. It was AWESOME! Many compliments from my husband. I didn’t have any red wine, so I used some sweet white. Was kinda nervous, but it tasted fine. Will definitely make this again!!

    • Nellie
      November 30, 2018 / 4:59 pm

      Hooray!! Isn’t this a great recipe. I am so glad you enjoyed it as much as our family. I have heard many different subs for wine and the mushrooms and they all seem to work great. This recipe is very forgiving/

  2. Jessica
    October 4, 2018 / 8:43 am

    What would you sub mushrooms with? Picky husband :)

    • Nellie
      October 4, 2018 / 10:03 am

      Probably more onions or just eliminate them altogether. I believe there are other comments from readers that have eliminated them and still loved this recipe!

  3. Jeni B
    August 30, 2018 / 6:53 pm

    Oh my yum! This tastes so decadent! Even my chicken nugget and tater tot kiddo requests this. I’ve made it a few times but haven’t commented before. Thought I’d let you know that my family LOVES it–even the teenager comes to the table with no complaints about no phone when we have this! Thank you!!

    • Nellie
      August 30, 2018 / 10:10 pm

      Hooray! I have a teenager, as well, and know how big of a deal that is. Thanks for stopping back to comment!

  4. August 15, 2018 / 5:39 pm

    Want make the tonight but don’t have puff pastry on hand. I am going to take a chance and try Pillsbury crescent rolls.

    • Nellie
      August 17, 2018 / 11:53 am

      Let me know how it goes! I think it should work fine. Won’t be quite the same but still yummy, in a different way!

  5. Brooke
    July 1, 2018 / 7:00 pm

    I made this and had extra mushrooms and onion mixture. I added parmesan cheese rind thyme, 1 tablespoon butter, 4 tablespoons on flour and 2 cups of beef broth. It made the most delicious gravy to go over the top. I served mine with peas and mashed potatoes. I wish I had of remembered the mozzarella cheese but it was still delicious.

  6. December 8, 2017 / 12:43 am

    Made this for four two nights ago to test. It was WOW. Last night made it for 40 people. The recipe multiplies quite easily and doesn’t affect the outcome. Men and women both were clamoring for the recipe. Just referred them to the web site. To keep the cost down used ordinary button mushrooms chopped. Worked well. Didn’t believe that three ounces of meat was sufficient. I was wrong. much more than that bursts the seams. Gave out many to go boxes because the finished product is quite large. Wonderful recipe. Will make this many times in the future.

    • Nellie
      December 8, 2017 / 2:29 pm

      LOVE THIS! Love that you made this but love even more that you made it for lots of friends. We are all about bringing together people and using food to do so. You just nailed that and beyond. Thank you!!

  7. Pat Bohn
    November 21, 2017 / 5:54 pm

    I made this for my son after work last night…my son hates mushrooms, so instead I had some left over ham I chopped it up and used it in place of the mushrooms… my goodness you would have thought he had died and gone to heaven…he love it… another great recipe…just had to let you know

    • Nellie
      November 22, 2017 / 9:10 am

      I’m so glad to hear it!! And that sounds like a wonderful change. Yum!

  8. Christa W.
    November 15, 2017 / 7:56 pm

    Would it be possible to prep this ahead of time and freeze it before cooking?

    • Nellie
      November 16, 2017 / 11:48 am

      It might. I haven’t ever done it because I’m not sure how the puff pastry would react to being refrozen. Especially after absorbing the moisture from the mushrooms. My recommendation would be to make everything in advance and then just put it together.

  9. Kalypso
    November 9, 2017 / 10:31 am

    It was date nite – last night and my boyfriend and I made it. It is rich and delicious. What a great meal. I asked him to get fresh geeen beans like the ones you have on the picture. We steamed them and we had mashed potatoes with the mushroom brown gravy with the wine. What a fantastic recipe, thank you!

    • Nellie
      November 10, 2017 / 10:58 am

      Thanks so much for coming back here and letting me know! I love hearing that people made this with their family and enjoyed it. Green beans and mashed potatoes is my absolute fave with this dish. And good red wine. You did good :)

  10. September 22, 2017 / 9:26 pm

    I tried this tonight and it was fantastic! Thanks for posting it.

    • Nellie
      September 25, 2017 / 4:38 pm

      Yay!! So glad to hear it!

  11. Sarah
    July 30, 2017 / 8:04 pm

    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!

    • Nellie
      July 31, 2017 / 8:33 am

      mmmmmmm!!! Let me know how that goes, I’d love to try that variation!

  12. Ellie
    March 29, 2017 / 7:19 pm

    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!

    • Nellie
      March 30, 2017 / 10:04 am

      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!

  13. David
    March 19, 2017 / 11:02 am

    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!

    • Nellie
      March 20, 2017 / 7:05 pm

      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!

  14. Stacey
    March 6, 2017 / 10:46 pm

    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!

    • Nellie
      March 7, 2017 / 9:35 am

      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

  15. February 5, 2017 / 2:33 pm

    Is there a way to print your recipes?

    • Nellie
      February 6, 2017 / 2:46 pm

      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!

  16. Marie
    December 30, 2016 / 6:58 pm

    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.

    • Nellie
      January 3, 2017 / 11:58 am

      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 :).

    • Nellie
      January 3, 2017 / 11:58 am

      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!

  17. Ashley
    December 14, 2016 / 9:23 am

    Do you use lean hamburger? What is best, I’m wondering if it will get greasy if I use 80/20 or 85/15

    • Nellie
      December 15, 2016 / 9:08 am

      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.

  18. Bennett
    September 29, 2016 / 5:31 pm

    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.

    • Nellie
      October 4, 2016 / 6:31 pm

      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!

  19. Mark
    September 22, 2016 / 6:15 am

    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?

    • Nellie
      September 22, 2016 / 7:43 am

      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!

  20. Lauren H
    June 24, 2016 / 5:01 am

    It went really well! I made garlic spinach and mashed potatoes with it!

    • Nellie
      June 24, 2016 / 7:43 am

      That sounds wonderful!!! You are making me hungry :).

  21. Lauren H
    June 22, 2016 / 12:43 pm

    What sides did you make with yours? I think ill try this tonight for the family!

    • Nellie
      June 22, 2016 / 6:20 pm

      I usually do green beans and a kale salad or mashed potatoes. Yummy!! Tell me how it goes ;)

  22. Joanne
    June 21, 2016 / 10:36 am

    what type of gravy is everyone speaking of, bottled gravy

    • Nellie
      June 21, 2016 / 9:13 pm

      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!

  23. Fred
    May 10, 2016 / 2:07 pm

    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!!!!

    • Nellie
      May 11, 2016 / 11:05 am

      I’m so glad you tried it! Isn’t it lovely! You are more than welcome.

  24. Toni
    May 8, 2016 / 2:51 pm

    Am I able to print your recipe?? If so, I’m not seeing where to do it. Thanks!

    • Nellie
      May 9, 2016 / 7:57 am

      You are! The recipe is enclosed in a little box that has a print option in the right button.

  25. Becky
    May 3, 2016 / 11:28 am

    Omg this is heavenly! Thank you for sharing :)

    • Nellie
      May 4, 2016 / 5:03 pm

      Oh, did you make it? I sure hope so because you’ll be dreaming of it for weeks!

  26. Lindsey
    April 27, 2016 / 10:16 am

    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?

    • Nellie
      April 28, 2016 / 8:28 am

      Sadly, I do think it would get quite soggy. Sorry!

      • Salesmunn
        June 1, 2016 / 9:50 pm

        I expect that if you make it ahead of time and freeze it, you may be okay.

  27. Lesley Kupniewski
    April 25, 2016 / 8:21 pm

    Is there a way to make this without the mushrooms? I’m highly allergic and would like to not die. Lol.

    • Nellie
      April 25, 2016 / 8:35 pm

      Sure, I would try using onions and garlic instead. Please don’t die. Mushrooms aren’t worth it :).

  28. March 8, 2012 / 2:19 pm

    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.

  29. March 7, 2012 / 10:09 pm

    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.


    • March 8, 2012 / 2:34 pm

      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!

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