Beef Roll with Mushroom Gravy

I've been on a bit of a biscuit kick lately and trying out new to me biscuit recipes like this one from Cooking Light using buttermilk and honey and a fancy way of folding the dough like you would for making puff pastry. I have to admit they were great with the sausage gravy we called breakfast the other day, although I forgot to take pictures so there's no proof of the heights to which they soared; however, you'll just have to take my word for it and try them yourself.

Anyway, of all the recipes I've tried I keep coming back to the one in my treasured Purity Cookbook, a Canadian cookbook first published way back in 1917 by Western Canada Flour Mills and reprinted over and over. The book was the source of last night's Beef Roll.

A great way to stretch a pound of ground, the meat's all spiced up and spread out on a sheet of biscuit dough, then rolled up like a jelly roll and baked. Sliced and served with sherry flavored mushroom gravy, it is old fashioned budget cooking at its best.

Not only is it wonderful hot on a gravy slathered plate, but leftovers are pretty great cold for lunch along with a little mustard for dipping and a tossed salad. It had Big Guy asking me why I hadn't made it before and to be honest, I'm wondering the same thing myself. 

Beef Roll With Mushroom Gravy from JBug’s Kitchen Antics adapted from Purity Cookbook

Filling:

1 pound extra lean ground beef

1/2 green pepper, finely chopped

1/2 medium onion, finely chopped

1/4 cup chopped fresh parsley

1 tablespoon Worcestershire sauce

1/4 cup catsup

2 eggs, lightly beaten

1/4 cup rolled oats

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

 Mix above ingredients together and set aside.

Dough:

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon dry mustard

1 teaspoon salt

1/3 cup shortening

3/4 cup plus 2 tablespoons milk

Preheat oven to 425. In a large bowl mix flour, baking powder, dry mustard and salt together. Using a pastry blender, cut in shortening until mixture has fine crumbs. Make a well in center and add milk. Toss together lightly with a fork to make a soft dough.  Transfer dough to a lightly flour board and knead gently 8 to 10 times. Roll dough to a 10 x 12 rectangle. Spread meat filling on top of dough to within a half inch from the edges. Roll up like a jelly roll, starting from the long edge. Seal edge and place on greased baking sheet, seam side down. Tuck ends under. Bake in preheated 425 oven for 30 to 35 minutes.  Slice and serve with Mushroom Gravy.

Mushroom Gravy:

3 tablespoons butter

4 ounces mushrooms, sliced

3 tablespoons flour

1 can beef consommé (or French onion soup)

2 tablespoons dry sherry

Course ground black pepper

Melt butter in a small saucepan over medium heat. Add mushrooms and cook until mushrooms start to brown. Sprinkle in flour and cook, stirring for 1 minute. Add consommé; bring to a boil stirring constantly, then cook, stirring for 2 to 3 minutes. Add sherry and cook for additional 30 seconds. Season with pepper as needed. Makes 6 servings. 

 

Comments

[Lorraine]

I can't believe you haven't made this before. Looks like something you find on the menu at Nana's.

[June]

I know eh! I should clarify that I hadn't made it for BG before, but this was one of the dishes Mrs. Moulder, my high school home ec teacher had us make. Man, I loved her and still think of her often.

[Lea M. Callais]

Wowsa - that is just love on a plate! Home Ec Teachers are the best ever!!! So full of information we have used forever - yes?

[June]

You're so right Lea. Makes me sad that Home Ec's been eliminated from so many schools. Heck Big Guy took it too and thanks to that and scouts he can sew a button on better than I can and he's a darn fine cook too.