Okay first of all I call them my wellies because its not EXACTLY proper Beef Wellington. Just a thrifty approximation… especially thrifty as I bought the entire roll of puff pastry for 85p last week. (bought 2 and froze them)
We cant afford a great big slab of meat… price wise or ration wise. ALDI does however sell some DELICIOUS diced British beef (400g),so…
- 400g diced beef
- onion, sliced
- puff pastry
- a good couple of handfuls of mushrooms, sliced
- 2 to 3 slices of bread, crumbed
- Add either a bit of oil or lard to a sturdy pan. Once dancing hot add the onion and brown of a bit until the edges begin to turn gold.
- Add the beef and seal the meat.
- Add the crushed stock cube and a little water (or home made stock)
- Let the meat/ onions etc cook for a few minutes adding hot water to create a sort of gravy with the stock cube. At this point add your herbs and stir in. (we used rosemary)
- Set the meat aside to cool for a whole and then pour, along with gravy, into your container… I used ramekins for single portions.
- While the meat is cooling add the bread crumbs to a pot/ pan and add enough milk to turn it to mush… add a good bit of butter (margarine works as well but butter gives a better flavour)
- Let the crumbs disintegrate into the liquid along with the butter. Once the basic bread sauce is made add your sliced mushrooms and let them cook.
- Add the mustard to taste… to much and it will be inedible… its to add a little kick to the sauce. Half to one teaspoon should be enough.
- Stir frequently to avoid the mixture sticking to the base of the pan/ pot.
- Once the mushrooms are cooked let this mix cool slightly before spooning it on top of the meat in your dish(s).
- Cut the puff pastry to fit your dish and place in the oven at Gas Mark 7 for about 15 to 20 minutes… or until the pastry turns golden.
This was absolutely gorgeous with carrots, sweetheart cabbage and new potatoes.