Ingredients
1 pound ground beef1 small onion, chopped1 can (4 ounces) mushroom stems and pieces, drained1/4 cup dill pickle relish1 teaspoon salt1/4 teaspoon ground mustard1/4 teaspoon pepper2 tablespoons all-purpose flour1/3 cup waterPASTRY:2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt1/2 teaspoon poultry seasoning1/4 cup shortening3/4 cup plus 2 tablespoons milk, dividedGRAVY:2 tablespoons butter3 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper2 cups milk
Preparation
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.
