Where’s The Beef?

In the Kitchen Add comments

The other night we had a new recipe – Ground Beef Wellington – and it was good! I have yet to put my review on AllRecipes, but I will give it a 5-star rating. It’s not their fault I overcooked it and the meat shrunk inside the bread shell. I made a couple of enhancements to the recipe, too, but I’m sure it would still be fabulous as written. My changes were to brush yellow mustard on the meat before wrapping it in the dough, and I used the leftover egg whites as a wash for the inside and outside of the dough. I also made the rolls from scratch but surprisingly enough, they tasted exactly like a canned cresent roll!

One of these days I’m going to try a real Beef Wellington, and I’ll make the puff pastry from scratch, which is a three-day process. Whew! Hopefully it’ll be worth the effort.

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