Monday, February 13, 2012

Because You Can't Eat Yarn

After what seems like the warmest winter in memory (including my stint in Florida), it is suddenly very freezy here. And rainy and yuck-not-fun-just-miserable-cold.

Mr Knotty decided to start our day cheerfully, despite the no-going-outside disappointment. So he made us these cute heart shaped pancakes. Inspired, I thought some new comfort-like food should be added to the evening's menu. Thus, Minced Beef Wellington.

This recipe was quick, easy and impressive for the amount of vegetables it sneaks in. I used a Jamie Oliver recipe, but my recipe below includes double the amount of veg (which is what I used) since we are feeding a suddenly-vegetable leery toddler. She ate it all up - yum!

Although it takes a while to bake, the prep time was minimal, allowing for plenty of knitting in between knocking it in the oven and serving it up.

Minced Beef Wellington

2 stalks celery, chopped

2 cloves garlic, minced

2 carrots, chopped

1 potato, diced

1 cup chopped mushrooms

1 onion, chopped

1/4 cup olive oil

1/2 cup frozen peas

1 lb ground beef

2 package (2 sheets) of puff pastry

1 egg

flour for dusting

Combine first 7 ingredients and saute over medium-high heat until soft. Add peas and continue cooking 3 more minutes. Put in a bowl and allow to cool completely.

Beat egg. Add 1/2 of the beaten egg and the beef to the bowl of cooked vegetables. Combine.

On a floured surface, dust top of pastry with flour and roll out to the sized of a kitchen towel. Put the veg/meat mixture lengthwise about and inch away from the edge of pasty. Brush far end of pastry with a bit of the egg. Roll the meat mixture away from you, covering with the pastry, and tucking in the edge of the pastry so the mixture is completely sealed up. Place on a floured baking sheet. Brush remaining egg over wellington. Bake at 350 for 1 hour.

Slice and serve with gravy.


3 T butter

3 T flour

1/2 cup red wine

1 cup beef broth

Melt the butter over medium-high heat. Whisk in flour. Add the wine and whisk. Add the broth, whisk and let simmer about 10 minutes until gravy thickens. Serve.

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