Recipe by SMUDGER2
"This is a quick and cheaper version of the favorite, Beef Wellington, that both kids and adults alike find irresistible"
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onion, finely chopped
salt and pepper to taste
fresh mushrooms, finely chopped
1 (17.25 ounce) package
frozen puff pastry
red grape juice
cornstarch, mixed with equal parts water
I love beef wellington, but this is a wonderful alternative. Thanks, Andy. I would recommend placing the parcels on a wire rack over another pan to avoid a soggy bottom. Great recipe!
I cooked my beef patties on the stovetop, seeing as how it's just a bit too chilly now to grill. I cooked them until they were browned, and just cooked enough to lift them without them crumbling. I actually backed off the amount of onion it calls for. I wound up using 1.5 onions, and it was plenty! I also added some cayenne pepper, garlic powder, and sea salt to the beef mixture. It was still a tad bland, but the grape sauce was the saving grace!
This whole dish turned out beautifully. I think the person that said it was difficult to keep all of the ingredients in the puff pastry either didn't roll the pasrty out at all, or forgot to put some flour underneath so it wouldn't stick. I made it for a dinner party and was congratulated on such an impressive dinner! I followed the recipe exactly except I reduced the amount of onion. You have most of the ingredients in your kitchen already. Try this one!
Tried this without the sauce, realized it was too bland. Asked my husband to wait two minutes and whipped up the sauce. With it, this dish went from good to excellent!
Loved this recipe and my husband and kids loved it too. I did make the grape juice sauce and tasted it when it was done and really did not like that, so I chucked it and sauteed more onions and mushrooms till they were caramelized, sprinkled them with a little flour to thicken it, added 1/8 cup of water and some chicken soup boullion to season and served this sauce over the beef parcels. It was amazing. This recipe is definitely a keeper and will be a regular at our dinner table. My daughter suggested that I make mini ones and serve them as appetizers when I have company and I will definitely do this as well.
The first time I made the recipe as is except the sauce. For the sauce I used beef broth, red wine and worcestershire sauce and cornstarch. The second time I made it I added chopped green pepper to the mushroom mixture. I don't put it seam side down, I like all the "puff" to be on top and not soaking up the grease. I need to buy a rack to get them out of the grease.
needs the sauce, and good mushrooms and onion. Red wine works great in place of the grape juice. Flour the counter before using the pastry!!
This was a hit in our house. Hubby really liked it. Did it pretty much as it said. Used frozen sheets of puff pastry & it worked perfectly.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 772
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