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Ground Beef Wellington

Tonight we prepared Ground Beef Wellington (pg. 156) as we cook through Jamie Oliver’s cookbook called Jamie’s Food Revolution.  We have never had this very British dish before. It was very tasty. I didn’t think it was amazing, but it was good. The pastry around it was very light and crispy. It was pretty easy and quick to put together and made a nice presentation. I did increase the temperature from 350 to 400 because the pastry box said to cook it at 400. Jamie says it will take an hour to get golden, and at 400 it was about an hour, maybe just a bit more. I liked the combination of vegetables, but I left out the celery. I don’t like beef and celery together. I think I used more vegetables that the recipe called for, but that worked out just fine. I will probably make this again, but I don’t think this will become a standard event.

Tell us what you think! We have one more day before our weekly giveaway. If you cook one or more recipes from this weeks meal plan and leave a comment on the post for that recipe before 8 pm eastern tomorrow, Sunday, March 20, you will be entered into our drawing for a 1 year subscription to Plan to Eat.

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