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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 pound(s) ground beef |
1 small onion, chopped |
1 4-ounce can(s) mushroom stems and pieces, drained |
1/4 cup(s) dill pickle relish |
1 teaspoon(s) salt |
1/4 teaspoon(s) ground mustard |
1/4 teaspoon(s) pepper |
2 tablespoon(s) all-purpose flour |
1/3 cup(s) water |
2 cup(s) all-purpose flour |
2 teaspoon(s) baking powder |
1 teaspoon(s) salt |
1/2 teaspoon(s) poultry seasoning |
1/4 cup(s) shortening |
3/4 cup(s) plus 2 tablespoons milk, divided |
2 tablespoon(s) butter |
3 tablespoon(s) all-purpose flour |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 cup(s) milk |
Directions:
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. Yield: 4-6 servings.
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