Recipes

Beef

Beef and Mushroom Roll

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup dill pickle relish
• 1 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/3 cup water

PASTRY:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 cup shortening
• 3/4 cup plus 2 tablespoons milk, divided

GRAVY:

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk

Description

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, relish, salt, mustard and pepper. Combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
2. For pastry, in a large bowl, combine the flour, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk to form a soft dough. Turn onto a floured surface; pat dough into a 12-in. x 9-in. rectangle.
3. Set aside 1/4 cup meat mixture. Spread remaining mixture over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; brush with remaining milk.
4. Bake at 425° for 15-20 minutes or until golden brown.
5. For gravy, melt butter in a saucepan over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved meat mixture; heat through. Slice roll; serve with gravy.