Ground Beef Wellington

Makes 8

Makes 8

INGREDIENTS:

  • 2 eggs beaten

  • 1 1/2 pounds ground beef

  • 4 tablespoons saltine crackers or bread crumbs, crushed

  • 2 tablespoons dried parsley

  • 1 teaspoon salt

  • 1 tablespoon cream

  • 3 tablespoons butter

  • 1 small onion chopped fine

  • 4 cloves garlic minced

  • 8 ounces baby bella mushrooms

  • 1/2 cup red wine or grape juice

  • 1 teaspoon basil

  • mozzarella cheese optional

  • 2 sheets puff pastry

  • salt and pepper, to taste

DIRECTIONS:

  1. Heat oven to 400 degrees.

  2. Mix the eggs, ground beef, bread crumbs, parsley, salt and cream. Set aside.

  3. In a large saucepan melt butter. Add onion and mushrooms.

  4. Cook on medium high heat until mushrooms sweat and onions are translucent.

  5. Turn down to medium while you add the garlic, red wine, and basil.

  6. Turn the heat back up to high and continue to cook until reduced.

  7. Remove from heat. Cool.

  8. Lightly grease a cookie sheet or baking pan.

  9. On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares

  10. Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese

  11. Put 1/2 cup of meat mixture (formed into flattened balls) on top.

  12. Pull corners up over meat and pinch edges together.

  13. Put the bundles on a cookie sheet with seam side down.

  14. Cut small slits on top and brush the tops with cream or beaten egg.

  15. Bake for 30-40 minutes or until golden brown and meat is cooked through.

  16. Serve and enjoy!

Easy Beef Jerky

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Watch the video for this recipe on our YouTube channel!

INGREDIENTS

1 lb ground beef

1 tbsp Worcestershire sauce

1 tbsp maple syrup

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp chili powder

1 tsp freshly ground black pepper

1 tsp salt

Notes: 

This recipe also works in a food dehydrator, solar oven, or smoker. 

We recommend making as much jerky as possible at one time, for time efficiency. So please, double, triple, quadruple this recipe as you see fit! (We sell ground beef in 1 lb and 5 lb packages, if you want to make a little or a lot.)

Play around with the seasonings. Add or subtract what you like or don’t like—cayenne and chili powder for kick, or none if you don’t like spicy; dried herbs like oregano, marjoram; leave out the maple syrup if you’re avoiding sugar; etc. Have fun!

Preparation: 

Preheat oven to 170°. 

Place an oven-proof cooling rack into a rimmed baking sheet and set aside. Depending on the size of your racks/pans and the amount of jerky you’re making, you may need multiple. 

Mix all the ingredients together in a bowl; using your hands is easiest here. 

Press out with a jerky gun, roll flat with a rolling pin between two sheets of parchment paper, or just form thin strips with your hands. Place on the racks, keeping a little space between each strip. 

Transfer jerky to the oven and let it dry for 4-8 hours. The time it takes to dry will depend on the thickness of the jerky and your oven. Just keep an eye on it, checking every 30-60 minutes. It should feel dry and somewhat hard, but retain some give and flexibility when bent.

When done, allow the jerky to cool completely before transferring it to a storage container. Here, you have some options: an airtight container (such as a vacuum sealed bag) will allow the jerky to last 2-3 months; a plastic bag or lidded jar at room temperature should last 1-2 weeks. Try to keep it in a cool, dry place out of direct sunlight. 

Enjoy!