"Though typically served with creamy mushroom sauces, gravy, or hearty sides like mashed potatoes, at first mention, Salisbury steak might sound eerily similar to a hamburger. However, the ground meat dish that proliferated around the turn of the 20th century is formed with binders and flavorful ingredients like breadcrumbs and Worcestershire sauce - much like meatballs or meatloaf. With the cost of steak these days, ground beef is a tasty and cheaper alternative to add into your beef Wellington recipe."
"When cooking for the holidays or any special occasion, a fancy take on a classic steak is a surefire way to elevate your menu. Take for instance, beef Wellington, traditionally made by wrapping beef tenderloin in layers of cured ham or prosciutto, sauteed mushrooms, pâté, and a flaky pastry exterior. But, in this economy, it's understandable if you want the impressive finesse of the dish."
Ground beef provides a cost-effective alternative to beef tenderloin for a Wellington-style dish by using Salisbury steak ingredients and assembly. Salisbury steak is made by combining 80:20 ground beef with binders such as eggs and breadcrumbs plus seasonings like Worcestershire to create a cohesive, flavorful patty. For a Salisbury Wellington, form and sear the seasoned patty, then layer with prosciutto or cured ham, sautéed mushrooms and optionally pâté, enclose in flaky pastry, and bake until golden. The technique preserves classic Wellington flavors and presentation while reducing ingredient cost.
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