MY MOM used to make this and it was a favorite of mine. I remember watching her make it and snitching bites of the meat that were leftover in the pan. I had several tastes before she realized what I was doing.
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
Directions
- 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.
- 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.
- 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.
- Bake at 425° for 15-20 minutes or until golden brown.
- 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.
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