Beef and Mushroom Roll Recipe

5 3 4
Beef and Mushroom Roll Recipe
Beef and Mushroom Roll Recipe photo by Taste of Home
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Beef and Mushroom Roll Recipe

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5 3 4
Publisher Photo
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.
Recommended: Grandma's Best Suppers
MAKES:
4-6 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.

Ingredients

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

Nutritional Facts

1 each: 495 calories, 23g fat (10g saturated fat), 63mg cholesterol, 1443mg sodium, 48g carbohydrate (10g sugars, 2g fiber), 23g protein.

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

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Reviews forBeef and Mushroom Roll

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MY REVIEW
Potroast911 User ID: 3101033 161112
Reviewed 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."

MY REVIEW
meghabs User ID: 4476676 208265
Reviewed 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."

MY REVIEW
amanda7643 User ID: 4523061 65926
Reviewed 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!"

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