Ground Beef Wellington

Want the drama of classic Beef Wellington without the fuss or price? This ground beef version is quick, cozy, and totally doable for any night—juicy beef, creamy mushrooms, and flaky pastry in a retro, budget-friendly twist. Perfect for beginners or whenever you want something special!

Why You’ll Love This Ground Beef Wellington Recipe

All the “wow” of classic Wellington, made easy with ground beef. No slicing needed—just shape, wrap, and bake! Creamy mushroom sauce and golden pastry make it cozy, impressive, and perfect for family dinners or special occasions. Family- and freezer-friendly!

Smart Swaps

• Use plant-based ground meat and non-dairy cream for a vegetarian twist.
• Try chopped caramelized onions or even finely diced spinach in place of mushrooms.
• Puff pastry for a more classic French spin—just cut and wrap the same way!
• Spice it up with a dash of Worcestershire, garlic, or fresh herbs in the beef mix.

Kitchen Gear You’ll Need

• Skillet (for the mushroom sauce)
• Mixing bowls
• Baking sheet
• Parchment paper (makes cleanup easy)
• Pastry brush (for egg wash)

How to Make Ground Beef Wellington (Step-by-Step)

Before You Start

• Let crescent roll or puff pastry sit at room temp so it’s easy to handle.
• Preheat your oven to 350°F (175°C).

Let’s Cook!

1. Make the Mushroom Sauce

Sauté mushrooms in butter over medium heat until they’re soft and all the liquid is gone. Stir in flour and a pinch of pepper, mixing until you get a paste. Gradually add half-and-half (or cream), stirring constantly, and cook until the sauce thickens—about 2 minutes. Remove from heat.

2. Mix the Beef Filling

In a bowl, combine egg yolk, onion, 2 tablespoons of your mushroom sauce, salt, and pepper. Crumble in the ground beef and mix just until combined (don’t overwork it!). Shape the mix into two mini loaves.

3. Assemble the Wellingtons

Unroll crescent dough and separate into two large rectangles. Pinch the seams to seal. Place each beef loaf onto a rectangle. Bring the dough edges up and pinch to seal, tucking the ends under. Brush with egg wash for shine (optional).

4. Bake to Golden Perfection

Place on a parchment-lined baking sheet. Bake at 350°F for 24–28 minutes, until the crust is golden and an instant-read thermometer in the center hits 160°F.

5. Finish the Sauce & Serve

Warm the remaining mushroom sauce on low and stir in parsley. Slice each Wellington into thick pieces and serve with a spoonful of sauce over the top.

Pro Tips for the Best Ground Beef Wellington

• Don’t overmix the beef or it can get tough—just until everything comes together.
• Chill assembled Wellingtons for 15–20 minutes before baking for a neater, flakier finish.
• Bake on a rack over your baking sheet for an extra-crisp bottom.
• Puff pastry fan? Swap crescent rolls for thawed puff pastry cut to fit.

What to Serve with Ground Beef Wellington

• Mashed Potatoes: Classic creamy comfort.
• Glazed Carrots or Green Beans: Bright and buttery.
• Caesar Salad: Crunchy, fresh, and balances out the richness.
• Creamed Spinach: The ultimate steakhouse side.

How to Store & Reheat

• Fridge: Leftovers last up to 4 days in an airtight container.
• Freezer: Freeze before baking for up to 4 months—thaw in the fridge overnight before baking.
• Reheat: Warm in the oven at 350°F to keep that pastry crisp. Avoid the microwave if possible!

Story Time: Why Ground Beef Wellington Is a Winner

There’s just something about cutting into a pastry-wrapped bundle and revealing that juicy, savory center. My family always lights up when I bring this to the table—especially because it looks so fancy (but is secretly so simple). It’s the kind of recipe you’ll want to keep on hand for birthdays, holidays, or “just because” nights when you want to shake up your dinner routine.

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