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@DaniMartVtbr

6 ай бұрын

You telling me you aren't chef enough to make a turkey-bacon meatloaf welly in a swiss cheese sauce?

@joearmstrong2404

6 ай бұрын

What is wrong with ham? You put it into your wellington. Prosciutto is unsmoked, uncooked, and dry cured ham.

@Ron-Swanson

6 ай бұрын

Meat loaf covered in puff pastry. Good idea but obviously can’t be called Wellington.

@Ron-Swanson

6 ай бұрын

⁠@@joearmstrong2404what is wrong with chicken?… If you’re just making up a dish that doesn’t exist why not use pasta to cover it and use spinach instead of duxelles and tomato paste instead of mustard. Lmao😆

5:03 "I know what you are thinking ... my Beef Wellington doesn't look that great right now... BUT WATCH THIS!" Straight up thought he was about to take a flamethrower to it.

@necronticgaming6186

2 күн бұрын

It would look worse.

Guga will be called a donut again by you know who. 😂

@ahha6304

6 ай бұрын

Next step Guga : fine I need to collab with Donut Media so I can be real Donut

@arjunkishore4080

6 ай бұрын

At least Guga knows how to make a grilled cheese

@lqfr8813

6 ай бұрын

he should try it before calling guga donut again lol

@lagartopunkarra

6 ай бұрын

Yeah, by the man that added peas to a carbonara or made a grilled cheese with barely melted cheese

@bsvenss2

6 ай бұрын

You can't mean OBE Gordon James Ramsay?! or? 🙄

For anybody making this at home, it is essential to roll out your puff pastry or else it will be too thick and will result in raw dough. The moisture from the Wellington causes the puff pastry to cook slower than the meat. If you look closely at Guga’s Wellington you can tell that the dough is still raw.

@overl0ad816

6 ай бұрын

you do not need to look closely at all 😂 it is clear as day. he does mention that he recommends cooking it longer in the vid, however i think a lot of ppl dont mind raw puff pastry

@gwc_garage

6 ай бұрын

​@overl0ad816 I don't mind it lol, I know I shouldn't but I'll eat some of it uncooked lol

@Ishlacorrin

6 ай бұрын

I mean he did cook the meat BEFORE adding the pastry which you are not meant to do, just to make this a sous vide video, so that ruined the cooking times.

@_Aidelweiss_

6 ай бұрын

nobody is making this at home bud, he doesnt even give the exact measurement of ingredients

@gwc_garage

6 ай бұрын

@Agoodsirknight my mother made regular wellington at home she had the same dough problem, still delicious though as it was perfect medium rare.

Gordan Ramsay at this point is probably beyond calling you a donut, now he’s going to call you a fruit cake

@alexramos7708

6 ай бұрын

Maybe not, Gordon is kinda politically correct

@josejh-eb8st

6 ай бұрын

Gugas not gay from what ik so it would make no sense

@PWCDN

6 ай бұрын

@@alexramos7708correct, he would call people he don't know the neutral "donkey".

@jakefromstatefarm357

6 ай бұрын

I meant fruit cake an in an evolved form of a donut. Like a strawberry Angel fruit cake. Since it’s a cake with a hole in the middle similar to a donut. It wasn’t meant to be taken literal

@osric1730

6 ай бұрын

@@josejh-eb8st Calling someone a fruitcake means they're crazy, not gay, it comes from the expression "nutty as a fruitcake", because fruit cakes traditionally contained nuts.

"Doesn't look that great right now..." I'm gonna have to stop you there. It looks INCREDIBLE.

@lukalalosevic200

6 ай бұрын

maybe you should have wrote " doesnt look that great right now , but watch this , its also raw pastry inside " rock music , love guga , but damn he fucked up

Gordon Ramsay trying not to call you a donut

@johannesmarcus05

6 ай бұрын

I M P O S S I B L E

@GiuliQGandolfo

4 ай бұрын

More accurately, Ramsey would call Guga a donut * burger 🍩🍔🍩😋

Love when you show inexpensive dinners or dinner ideas. We all have times when we need to cook on a budget and to get something really incredible is not always easy. Thank you.

You wont have been the first to have tried this. Its essentially just meatloaf wrapped in pastry at this point. I think juicier is definitely better. I looks like it tasted amazing :)

@jamiecottrell2347

6 ай бұрын

I mean, this is basically just a giant, fancy sausage roll.

@kck9742

6 ай бұрын

Holiday meatloaf Wellington!

”my beef wellington doesn’t look that good right now, but watch this” - while it’s the most beautiful beef wellington I’ve seen 😂

Sorted Food did something similar year or so ago as part of a budget battle - was a mix of minced (ground) beef, sausage meat, used bread instead of crepes and cost under £10 and yet it beat a version that cost £170

@bemily158

6 ай бұрын

Would love a Sorted-Guga colab

@tomhughes1123

6 ай бұрын

Burger battle!

A meatloaf with pastry is a traditional dish in my country and it is called "Fake Hare"... we also have a dish called "fake turtle" wich is a meat stew in brown sauce... I am Danish btw...

@TheStanleyFTW

6 ай бұрын

Forloren hare enjoyers unite 🤝

@rsoodun

6 ай бұрын

Thank you!!! :)

@ijustwannaleaveacommentony6511

6 ай бұрын

i knew that because of the dj falscher hase!

I think you put some really interesting flavors in there, looks great!

It's like a meatloaf Wellington I love how creative guga is with the videos

if you think turkey on thanksgiving is too dry then you need to try smoking it with applewood for 3 hours basting with smoked butter each hour, then slow cooking it in the oven overnight in a large dutch oven pot it becomes the juiciest turkey ever and just falls apart like there's no tomorrow. also the gravy you can make from the collected juices is beyond heavenly. you really should try this out at least once.

@jacksoquick

6 ай бұрын

A good brine and some marinade injections go a long way, too

@thiccochet

6 ай бұрын

What if I live in an apartment

@stevenrodriguez9655

6 ай бұрын

@@thiccochetGet yourself an Anova circulator, they’re pretty affordable and entry level but really get the job done as far as sous vide circulators. Make a turkey roulade with some turkey breasts. I made a homemade stock this year with smoked turkey wings and poured it over the ridiculously tender and juicy turkey roulade medallions. It was extravagant brother.

@wesleyhudson3743

6 ай бұрын

@@thiccochet the smoking is just extra. if you have a dutch oven pot that can fit a turkey and an oven, you can still slow cook the turkey overnight.

Loved the show as a lurker for a long time. Especially the sides. Big fan of Wellington. If I do make this I think the one change I will make is to change the proportions a bit...mainly a thinner "tube" of ground meat and a larger layer of the duxelle.

Back in 2008 I was still working for a catering company they were hired to do a special Valentine's dinner and Beef Wellington was on the menu. I was impressed by the way it looks but was disappointed on how hard it was to eat it. The fillet was tender but cutting it without a steak knife was a nightmare. So I went home and made a beef patty version of the willington basically individual Willingtons with a layer of gravy in the center. So much better

Guga's is keep his chef's card! That looks so delicious! Gordon Ramsey would not call Guga a " doughnut " because Guga made this accessible to everyone!👏Thanks Guga!🥰👍

Guga is so fun to watch, he's a mad man of flavor! And his music on the channel Is 🔥👌 Awesome creation BTW Guga! Definitely trying this one!

I'd like to try this with Prime Fib (which is chuck roast 48 hours sous vide at 138 degrees)

I've been watching for like 1,5 years or so and to be honest, You have both taught me a lot and ruined a lot. Now I can't really enjoy my grandma food anymore. Next year I should borrow her kitchen and make food for all of us. I know she won't let me, but I can hope. I will still pretend what she makes tastes amazing. Matter of fact I think my brother and his wife are going to make it this Christmas. Don't tell on me.

If you make this again I'd love to see you carve it into slices and then grill or torch those slices to give each open side of the meat its own crust.

@KapteinFruit

6 ай бұрын

I second this comment

This is certainly affordable for everyone, thanks for sharing. I will try making it

I'm in charge of meat for Christmas this year, I was gonna make your birria recipe but now I wanna make this instead just to see my Mom & brothers' reactions! 🎉

Turkey should only ever be a holiday destination, never will it darken my plate again 🤣

SUPERB! I’m going to try making it

Highly Controversial and Extremely Delicious!!!

Thanks Guga 👏🏻👏🏻👏🏻

This is a better cheap alternative than the eye round, GREAT work!!

Videos like this are why I still watch you! Standing Clap brother!!!

02:20 - Guga you may wanna ask the Sorted Food lads about that, they had a competition where one of them made one like this.

Guga! can you do a crushed garlic basting vs a whole garlic basting?? i wonder if there’s any difference if we crush garlic or not

I did turkey guisado, it came out moist as heck. Broke it down to pieces and cooked it in a pot.

I would really like to see this recipe done with ground bison. Bison is naturally lean but tastes more "beefy" to me while still being really juicy despite being lean.

Dude, I don’t know why turkey gets so much hate, I absolutely love turkey, and it’s definitely not dry, but goo you should do a video on a turducken! I do think from now on, though my bird of choice for Thanksgiving and Christmas will be duck. Ever since I had had duck breast for the first time, it has to be my favorite fowl. But you have definitely inspired me to make a beef Wellington, I’m doing it the right way, I like this cheap way, but I’ve never had beef Wellington, and I really want to try it so When I have the money, I’ll make one

Thank you Guga I'm a South African Indian an will definitely try your beef wellington 🙏😁

With the cost of food, i appreciate guga trying to show stuff that the every man can have. I think this would be awesome with some eggs i the middle of it too.

I would love to see your take on a pork loin Wellington or something I've been working on for a while beef Wellington bites

I think it's more like Sausage Roll but Bigger or more like Beef Loaf Wellington

All this job could be mignon , the sauce looks incredible

Thanksgiving is the only time I do not eat turkey or ham, its just too expensive. I usually make stew or pot roast. Way cheaper and easier. I will have to try this now. Thanks!

Restaurant near me serves a meatloaf Wellington that is absolutely to die for.

looking in an old cook book from the 1980's and they have Meatloaf Wellington in it on page 19 the book is Better Home and Gardens> Hamburger and ground meats recipes

I am going to try that with some ground tenderloin.. and just some FYI if you add some salt to the Duxelles, it helps get the moisture out faster...

The real winner here is the SAUCE. I will use this for other things. Thanks GuGa!

Take a shot every time Guga says "Clinge Plastic" 😂😵

YUMMY! But I want to see the outtake where the sauce overflowed the serving boat. 😁

I made one once using slow braised pulled Ox cheeks, that were cooked and formed theday before Everything else is the same.. make sausage from teh Ox cheeks, wrap in parma ham, mushrooms, puff pastry Then you skim the fat from the cooled barising liquid and make an amazing sauce/gravy!

Gordon Ramsay coming for you like a frikkin' freight train

Guga...sir, you have exceeded yourself with this one.

Loved it! Seems like the “You vs The guy she told you not to worry about” meme

Ok - I had an idea. In Germany you have “fleischkäse” (verbatim “meat cheese”), which is similar to meat loaf, but the the texture is more like sausage (also it has curing salt in it). It is just delicious. Making this as a Wellington might be just even better (because the fat is mostly in emulsion like in a sausage). And due to the curing salt, it is even reddish...

An affordable dish, I like this content!

It's just a fancy meatloaf 😂😂😂

@Joe_for_real

6 ай бұрын

Wellington is just a fancy roast tenderloin

@momenmo558

6 ай бұрын

What i was gonna say, meatloaf Wellington

@Mandapanda.

6 ай бұрын

No eggs or breadcrumbs are in it. It’s a meat roll

@dangerteoh587

6 ай бұрын

@@Mandapanda. You got egg and pastry outside of the meat, does it consider as meatloaf ?

Needed to be wrapped in crepes it would have caught the juices & stopped the pastrie going soggy at the bottom. Looks fantastic though ❤

I have an idea for the show/channel. Have 3 steaks. First is the control. Second is cooked by Angel. Third is cooked by Leo. Angel and Leo can do whatever they want to them. Guga's job is to pick who cooked which steak, and which one is better.

Guga has too much power!!

@Sortefood did something like this during a budget challenge, the Chef only had 10 pounds to work with for 4 portions. Going up against a normal with no limit on budget.

He made a giant sausage roll. Love it

This is the first episode where when you said "I know my X doesn't look good right now, but watch this" except it did look good!

I like the idea of basting the meat loaf or beef wellington ground The fat to beef content is important With the sous vide you could also use the bag to marinate the meat whilst in the bag and use a cold smoke gun to flavour it I need a new sous vide machine 😊 I think you are an amazing cook as you take risks I would be interested in more desserts and things like currys or casseroles like goulash or stroganoff or desserts like cheesecakes or mousses as you can temper chocolate in a sous vide I would be interested in the aspects of boiled sweets as you can keep a precise temperature and then you could even make your own cheese as i have seen that done sous vide With ai it is the chemistry of flavour pairings as google bard and chatgpt can be useful

I love this recipe, but what can you use to cook the ground beef instead of sous vide?

It's actually really smart that you used sopresatta in your sauce over something more expensive like guanciale for example.

So the catch phrase "... but watch this..." made me wonder what you were going to do to the beef Wellington with a flame thrower... :D

We really need a guga and ramsey collaboration

I made an Asin/British fusion welltington, instead of beef, I used teriyaki marniated chicken breast, instead of duxell, I used minced sauteed stir fry veggies. Instead of dijon mustard, well I keep a lot of secrets. Wrapped in puff patstry. And Fusion Wellington is born

@sachinmistry1

6 ай бұрын

Sounds like a samosa or a pasty

Guga discovers... (beef) sausage rolls! 🤣( that said I love it

Guga needs to make a video on how to make a grilled cheese calling out Gordon 😂 maybe then we'll get the collab we all want and need.

Vincent Price was infamous for a recipe for a Wellington based on ground beef. I think it was called The Non-Wealthy Wellington.

Guga can u dry age a steak in birria marinade

Turkey is only as good as you have patience to keep the roasting pan lid on. It's delicious and flavourful and fantastic.

You should make a beef Wellington using beef short ribs

How much garlic? Guga: yes, add in everything!

2:30 “I believe this is the world’s first ground beef Wellington” My mom made a ground beef wellington a couple years ago.

I've made it. I love it. Is it 100% spot on, no, but I take a few steps to accomodate.

It's funny how so many food creators on KZread hate Thanksgiving turkey so much lol

@SR-ob3wn

6 ай бұрын

Ikr? Thanksgiving turkey is my favorite meal of all time, not dry at all and killer sides.

That is a very nice sausage roll, Guga.

I've been so tempted to try this after all the fatty's made in the smoker. Thanks for the inspiration. Lol.

If you really want to do welly on a budget use either Eye of Round or get a sirloin and separate the portion where the baseball cuts come from and use it for the welly and cut the rest into steak

So Guga did what Cooking Jack does: Lazy’s Man Beef Wellington……but here’s the difference. It looks and tastes GOOD!

Meteu o salame no wellington, boa Guga!!!

0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊

5:08 for a moment i thought he was going to grill it when the music started

If you want your duxelle super dry, spread it on a pan and cook it in the oven at 200F for like 4 hours.

While many might hate the idea of ground beef for wellington, using ground beef for a wellington is something I’ve seen happen in many uk university halls - single the ground beef is just cheaper.

When Guga said "watch this" I thought he was about to throw that wellington on the grill 😅

Sobrassada it's different, you should try Mallorquin Sobrassada, it's amazing. Greets from Spain!

You've never heard of "Poor Man's Beef Wellington"? It's basically a beef mince and horseradish sauce filling inside a pastry crust - more of a pie really, but it's a budget Wellington!

5:05 "My beef wellington doesn't look that good right now, but watch this" I get that it's the channel's catchphrase and all but that looked phenomenal before even being cut open

I make it like that often . For years . (not with the muskroom )

Better than the one made recently down here in Australia 😬

Indeed, tighter is better

The next Wellington, perhaps a sous vide eye round Wellington. See if you can get it tender enough to make a decent Wellington.

A good hickory smoked ham is hard to top, but that looks good.

It was nice to see something I can actually afford to make

If you think turkey is dry and doesn't taste good, then you have not had mine. There is juice running out of mine and it's very flavorful. Everyone that has it has said it's the best turkey they've ever had. I think the same and I am extremely critical of my cooks. I brine it for about 48 hours, smoke it, baste it with butter, and take it out when it is @ 150-155F. Let it rest and it will carry over to 160-165F. The finishing temp is very critical as cooking to the FDA temps will not turn out good. Pasteurization is a function of temp AND time. The FDA says it needs to reach 165F for breast and 175F for dark. It can reach a lower temp for a longer time and it will result in the same killing of harmful bacteria. The meat turns out so much juicier and tender and still safe to eat.

You should try a turkey breast wellington!

Meatloaf wellington, that's pretty cool.

One thing I would add to the sauce is shaved super thin country cured ham . Yeah that's right. The depth ,Salty, tang twinge , pork to beef bouquet 😋🤯🤔

Would be interesting to see a sheperds pie in the form of a wellington