|
|
|
 |
|
|
Manhattan Meat Roll
Ground Beef baked into biscuit dough rolls |
 |
|
2 pounds leanest ground beef
1 medium-large onion, chopped
One teaspoon each salt and pepper
0ne-half cup bread crumbs
Two regular cans cream of mushroom soup
Biscuit dough (see below)
two envelopes brown gravy mix
|
This recipe is for people who are experienced in making biscuits and handling biscuit dough and a rolling pin.
In large frying pan, brown meat with onion; pour off any fat. Combine salt, pepper and bread crumbs, sprinkle over meat and toss to blend. Blend in one can of cream of mushroom soup. Let cool completely.
Preheat oven to 375 degrees. Make your favorite recipe of biscuit dough that produces about a dozen biscuits (two cups flour, 1 tablespoon baking powder, quarter cup shortening, etc.) Or follow recipe on Bisquick box calling for two cups Bisquick.
Roll the dough into a rectangle about eight by twelve inches. Spread cooled meat mixture over dough, covering completely; press down firmly. Starting at a long edge, roll up firmly like a jelly roll. With a very sharp knife, cut into eight or nine slices. The slices will be about an inch and a half thick.
Grease a large baking sheet. Place slices on sheet, starting in the middle, leaving one inch between them. Then press down with palm of hand to flatten slightly and cause them to spread until they just touch. Bake at 375 degrees for 25 minutes.
When the rolls are nearly baked, prepare the gravy mixes as package directs, then blend in the second can of cream of mushroom soup. You will have plenty of delicious gravy for the rolls and for mashed potatoes along side.
Serve with mashed potatoes and gravy and a plain vegetable.
|
 |
Preparation Time: 30 minutes |
Serves: six to nine |
| Recipe Origin: United States |
|
Submitted by: |
|
James Zemboy
Michigan
United States |
|
|
|
|
| This recipe has been viewed 17714 times. |
|
|
|
