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Beef and Mushroom Roll

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.
  • Total Time
    Prep: 40 min. Bake: 15 min.
  • Makes
    4-6 servings


  • 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


  • 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.
Nutrition Facts
1 each: 495 calories, 23g fat (10g saturated fat), 63mg cholesterol, 1443mg sodium, 48g carbohydrate (10g sugars, 2g fiber), 23g protein.
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Average Rating:
  • Potroast911
    Feb 11, 2013

    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.

  • meghabs
    Mar 31, 2010

    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.

  • amanda7643
    Jan 11, 2010

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