Traditional Beef Wellington*

Boots, Wellington, Mud, Rubber, Dirt, Isolated, Dirty

The Beef Wellington is a classic British dish and is said to have been created to honour Arthur Wellesley, First Duke of Wellington.  


  • Ground Beef 2.2 pounds/ 1 kg
  • Egg 1
  • Onion 1 large
  • Carrots 2 large
  • Potato 1 large
  • Flour 1 cup
  • Beef Stock Cube 1
  • Salt to taste
  • Wellington 1 (size 4 to 5 is sufficient for most families)
  • Water to steam


Peel and dice the onion, carrot, and potato. Place veg into a large bowl and add the beef, flour, and salt.   Then add the egg and crumble the stock cube into the bowl.  Mix well (approximately three minutes).  Then spoon the mixture into a single Wellington (I find the left one works best).  When the Welly is filled, heat water into a large pot with a lid, or a steamer.  Clip the Welly closed (clothesline pegs work well for this) and add the Welly to the pot or steamer.  Cook for about 60 minutes.  When finished discard the beef mixture and serve the Wellington with a little salt.



*Fibbing Friday 11th September – This “recipe” was produced to answer the Fibbing Friday question – “What is the main ingredient in Beef Wellington?”  While it does not actually address the entire Fibbing Friday challenge, it was inspired by it.  As far as Beef Wellington goes, I do strongly suggest that this recipe be avoided, but hopefully appreciated in the spirit it was meant.

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