- 4
Ingredients
- PASTRY:
- # 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
- #
- # 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
Preparation
Step 1
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. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 495 calories, 23 g fat (10 g saturated fat), 63 mg cholesterol, 1,443 mg sodium, 48 g carbohydrate, 2 g fiber, 23 g protein