[X]

Home > Recipes > Beef and Mushroom Roll

Beef and Mushroom Roll Recipe

Beef and Mushroom Roll Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

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.

[X]

Rate Beef and Mushroom Roll Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beef and Mushroom Roll Recipe

Prep: 40 min. Bake: 15 min.

Yield: 4-6 Servings

40 15 55

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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. Yield: 4-6 servings.

Nutritional 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.

Originally published as Beef and Mushroom Roll in Reminisce October/November 2006, p48

More recipes like this:

More Recipe Collections:
Beef Dinner Recipes Beef Main Dishes Beef Recipes Comfort Food Dinner Recipes Comfort Food Recipes Condiments Dinner Recipes Gravy Recipes Ground Beef Recipes

Serve with:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Beef and Mushroom Roll

Beef and Mushroom Roll

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Feb. 11, 2013 by Potroast911

I usually don't rate a recipe if I've made any major changes, but this was so fantastic that I'm making an exception. I used 1/4 cup chopped dill pickles in place of the relish (small change), since I didn't have mushrooms I combined the reserved meat mixture with a can of mushroom soup instead of the gravy. Finally because I was feeling lazy I used puff pastry rather than make my own. Like I said, big changes but I feel the flavors of the original recipe still came through and they were very good.

Reviewed on Mar. 31, 2010 by meghabs

I modified this recipe quite a bit and it still came out delicious. Instead of the water and flour into the beef mixture, I added a can of cream of mushroom soup. That made the beef so creamy that I skipped the gravy. I also added dijon mustard instead of ground mustard.

Reviewed on Jan. 11, 2010 by amanda7643

Delicious! It was actually quite easy to make. I was going to skip the gravy, but DON'T! The gravy really finishes the dish!