Beef and Mushroom Roll

Ingredients

• 1 pound(s) ground beef
• 1 small onion, chopped
• 1 4-ounce can(s) mushroom stems and pieces, drained
• 1/4 cup(s) dill pickle relish
• 1 teaspoon(s) salt
• 1/4 teaspoon(s) ground mustard
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) all-purpose flour
• 1/3 cup(s) water
• Pastry:
• 2 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) poultry seasoning
• 1/4 cup(s) shortening
• 3/4 cup(s) plus 2 tablespoons milk, divided
• Gravy:
• 2 tablespoon(s) butter
• 3 tablespoon(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 cup(s) milk

Preparation

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.