Hubby and I were talking today, and somehow the subject of Beef Wellington was brought up. When I told him I had this great recipe for Ground Beef Wellington that my aunt gave me eons ago (at least 25 years), he was intrigued. Looks like I’ll be making this when he comes home next.
I must confess I have not tinkered with this recipe.
*gasp*
I know, right!
I think this is the first recipe I am posting on this blog that I have not messed around with and “improved” in some manner. 
I honestly have not made this more than a dozen times since I was given the recipe. My aunt has made it many times for us though, and mine takes just like hers.
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Ground Beef Wellington
3# ground beef
3 eggs slightly beaten
2 Tbsp dried onion diluted in 2 Tbsp water
1/2 cup bread crumbs
1 cup tomato juice
1 Tbsp Worcestershire sauce
2 tsp salt
1/4 tsp pepper
2 Tbsp parsley flakes
1/2 tsp thyme
Mix together and shape into a 12″ long loaf on a baking sheet in a 350º oven
Bake 1 hour
Cool
(Note: if you are using fatty ground beef put a drip pan on the shelf below the baking sheet to catch any run-off)
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Crust
5 cups flour
5 tsp baking powder
1/2 cup Crisco
1 1/2 cups milk
2 1/2 tsp salt
1 egg + 1 tsp water beaten together
Sift dry ingredients
Cut Crisco into dry ingredients until it resembles grain
Add milk
Mix together everything until coarse
Knead dough until it hold together
Roll into a rectangle 18″ x 14″
Take cool meat and place upside down on dough
Fold dough over meat
Seal with egg and water mixture (hold some back)
Turn onto ungreased baking sheet, seamed side down
Cut 4 to 5 horizontal slashes across crust
Brush with remaining egg and water mixture
Bake on 375º oven for 20 – 30 minutes until golden.
Check the bottom to make certain it has baked!
Serve
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{ 6 comments… read them below or add one }
He’ll be so thrilled! Thanks for the recipe.
Happy Thanksgiving!
Hi Ann,
Was surfing your site and happened upon this recipe. Sounds delish. You said that you haven’t tinkered with it so I’m assuming this is really good.
How is the presentation of the dish?
I am hosting my lunch bunch group for December and it is a special Christmas lunch. I am looking to make something special that is economical. I am wavering between a wine braised pot roast or this recipe. Is this somewhat “dressy” looking?
It just sounded so different and tasty. The wine braised pot roast recipe is good but the outcome if iffy and I honestly don’t know why it is so unpredictable. Maybe the cut of beef.
BTW, LOVE your stockpile space.
Thanks,
Cathy
Cathy to make to dressy you may have to make several smaller ones (so as to avoid the big piece of crust look(, or possibly individual portions. Individual portions would require a trial run so you could get the proportions and cooking time down.
As far as the presentation itself, it looks nice enough but there is no “wow” factor. You could plate it and then add baby carrots and cherry tomatoes on the side for color… or something similar.
Ann
Anne,
Hmm, that’s an idea (make smaller); but I know what you mean by the wow factor. I think I’ll stick with my wine braised roast since I may not have enough time to test this before the lunch…but I’ll be using this recipe because we are big meatloaf people in my house.
Thanks for getting back with me. BTW, my dear Aunt, God bless her soul, made pierogi every Christmas. She has one son and no daughters and never passed down her secrets. I live in Pittsburgh, and we have a large Eastern European community (I’m Russian/Italian), even have a “Polish Hill” and Pittsburgh is known for its awesome pierogi. Some of the churches sell them for the holidays. I love pierogi.
Thanks again,
Cathy
Cathy if you are interested, I did post my pierogi recipe.
The big secret is to make certain the dough is thin. In my family my great-grandmother and my grandmother made them, and I started about 20+ years ago. They take a long time, but they are worth the effort.
Good luck with your luncheon!
Ann
Man does this sound amazing Ann!!! I just printed it out…
I have been doing something similar for yrs, but I cheat (cuz I can’t make a crust to save my life, I know!!!), and have been using crescent rolls to wrap mini meatloaves!!
I might just attempt your variation of the crust, you think I might just get it right this time?? Usually mine hits the wall and dents it, no I’m not joking…
When the family hears I’m gonna try to make “pie”, they all magically leave and amazingly… everyone is stuffed!!
I believe thier lying to me… I really do!!