It takes a special kind of artist to create pastries. And every time I try to make something like the real beef wellington, I am reminded of how gifted pastry chefs are. My renditions of the recipe usually end up looking more like beef train wreck.

But really, this is a ground beef recipe for an electric pressure cooker that has a wellington flare, and it is made with pre-made croissants or whatever kind of bread I feel like using. I’ve made it with cheese bread too.

  • 1 ½ pound ground beef 90% lean
  • 1 cup of diced white onion
  • 1 pint of sour cream
  • ¼ cup Worcestershire sauce
  • ½ teaspoon salt
  • 2 cups shredded mozzarella cheese
  • 4 large croissants
  • Large oblong, oven-safe casserole dish with lid

 

Dutch oven method:

  • Heat oven to 375 degrees F (See note for microwave instructions if you prefer)
  • Brown ground beef in a dutch oven over medium heat until approximately 1/2 cooked
  • Stir onion, Worcestershire sauce and salt.
  • Continue browning beef until onion and beef are cooked and drain.
  • Place beef mixture back in the dutch oven and reduce heat to medium low
  • Stir in sour cream and mozzarella cheese and allow to simmer, stirring occasionally
  • Cut croissants in half, placing the bottoms, with bottoms down, into the casserole dish
  • Spoon mixture over the bottoms of the croissants
  • Place the tops of the croissants on top of the mixture
  • Cover with lid and place in oven
  • Bake for 30-40 minutes or until bubbly

*Note: Baking in the microwave instead of a conventional oven works well too: 70% power for about 5 minutes

 

Electric pressure cooker method:

Heat oven to 375 degrees F

Fresh ground beef:

  • Place ground beef in the pressure cooker’s cooking pot, breaking it apart to reduce clumps once cooked
  • Pressure cook beef on normal setting for 8 minutes, drain and place beef back into pot
  • Set cooker to the brown setting
  • Stir onion, Worcestershire sauce and salt; browning mixture until onion is cooked
  • Set cooker to keep warm setting
  • Stir in sour cream and mozzarella cheese until evenly mixed
  • Place lid on cooker and allow to sit on keep warm, stirring occasionally
  • Cut croissants in half, placing the bottoms, with bottoms down, into the casserole dish
  • Spoon mixture over the bottoms of the croissants
  • Place the tops of the croissants on top of the mixture
  • Cover with lid and place in oven
  • Bake for 30-40 minutes or until bubbly (or see microwave instructions)

Frozen ground beef:

  • Place ground beef in the pressure cooker’s cooking pot
  • Add 1 cup of water
  • Pressure cook beef on normal setting for 11 minutes, drain and place beef back into pot
  • Break beef apart with a cooking spatula until reasonably crumbly (it will still be very pink in the middle)
  • Set cooker to the brown setting
  • Brown ground beef until approximately 1/2 cooked
  • Stir onion, Worcestershire sauce and salt; browning mixture until beef and onion are cooked
  • Set cooker to keep warm setting
  • Stir in sour cream and mozzarella cheese until evenly mixed
  • Place lid on cooker and allow to sit on keep warm, stirring occasionally
  • Cut croissants in half, placing the bottoms, with bottoms down, into the casserole dish
  • Spoon mixture over the bottoms of the croissants
  • Place the tops of the croissants on top of the mixture
  • Cover with lid and place in oven
  • Bake for 30-40 minutes or until bubbly (or see microwave instructions)
Advertisements