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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.
With Johnsonville Italian Sausage.
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
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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!
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