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.