Labadie Recipe Database

Name Poor Man's Beef Wellington Number of People 8 List of Ingredients 1 lb. ground beef 1 1/2 c chopped onion 2 T minced garlic (from a jar) 2 T Essence (see recipe in notes) 1/2 tsp crushed red pepper 1/2 tsp salt 2 T tomato paste 1/4 c heavy cream (could use milk, but thicker milk ie 2%) 2 T butter 1/2 lb mushrooms, chopped 1/4 tsp thyme 1 T worcestershire 1 egg 2 T water 1 c mashed potatoes (think instant), separated 1 c grated Gouda cheese, separated 1 c grated sharp cheddar, separated 2 sheets puff pastry Description Preheat oven to 400. In large skillet, brown beef, stirring over high heat until no longer pink, about 5 minutes. Do not drain the beef unless there's a ton of oil. Add the onions, garlic, Essence, crushed red pepper and 1/4 tsp of salt and cook, stirring, until the onions are soft and lightly caramelized (that's important), about 7 minutes. Add the tomato paste and cream and cook until the cream is evaporated, 1-2 minutes. Remove from heat and spread on a plate to cool. In the same skillet, melt the butter over medium-high heat. Add the mushrooms, thyme, Worcestershire and remaining salt and cook, stirring often, until most of the liquid has evaporated, 8-10 minutes. Remove from the heat and spread on a plate to cool. In a small bowl, beat the egg and water to make an egg wash. On a lightly floured surface, 1 at a time, roll the puff pastry sheets to an 1/8-inch thickness, about 11 inches square. Cut each sheet into 2 rectangles. Spread 1/4 c of potatoes along the lower third of the pastry, leaving a 1-inch border on 3 sides. Top with some beef and the mushrooms, then sprinkle the Gouda over the top. Brush the sides with egg wash and fold the pastry over the filling to completely enclose. Press to seal the edges and with a fork, press to seal tightly. Transfer to a large baking sheet and paint with the egg wash. Cut 5 small steam vents in the top of the pastry. Repeat with remaining pastry and ingredients. Bake until beginning to turn golden brown, 15-16 minutes. Sprinkle the top with cheddar and bake until pastry golden brown and cheese is melted, about 4 minutes. Remove from oven and let stand 5 minutes. Slice and serve hot. Time 1.5 hours Difficulty (1-5) 4 Notes Emeril's Essence (AKA Bayou Blast) 2 1/2 T paprika 2 T salt 2 T Garlic powder 1 T pepper 1 T onion powder 1 T cayenne 1 T oregano 1 T thyme Image