Sorry about the late update. I've been helping my dear sister, sampling new recipes. :-)

 

Today’s recipe is one that I have used for at least 25 years. I think I first saw it in a farm magazine and have never seen it anywhere else. In the original recipe they used left over roast beef, but I have since changed it to ground beef, preferably ground round or chuck as those cuts are not so fatty. The nice thing (at least as far as our family goes) is that it only serves 4. When I made it this week, I only cut 6 slices enough for 2 meals for the two of us.

Beef Pinwheels

2 c. ground beef, cooked crumbly 2/3 cup milk or water
1 pkg onion soup mix dash crushed, dried basil
¾ cup celery, diced 2 T. flour
½ cup sour cream (lite is good) 1 ½ cups water
2 cups packaged biscuit mix ¼ cup drained, canned tomatoes

Brown ground beef ahead of time; drain and let cool. (If the meat, is hot, it is hard to work with the dough.) When ready to prepare, sauté ½ cup celery in 1 T. butter until tender. Add ground beef, sour cream, and 1/2 of onion soup mix ( about 1/8 cup).

In mixing bowl blend biscuit mix and milk or water to form a soft dough; place on pastry cloth and knead 8-10 times; roll out to 12 x 8 inch rectangle. Spread meat mixture over dough; roll up from long side. Cut into 1 ½ inch slices. Should be about 6-8. Place on cookie sheet. (I use aluminum foil to keep cookie sheet clean.)

Bake in preheated 450 degree oven for 15-20 minutes.

While pinwheels are baking, make sauce. In saucepan, sauté remaining ¼ cup celery in 1 T. butter until tender; stir in remaining soup mix, flour and crushed basil. Blend in water and tomatoes. Cook over low heat for 10 minutes. Serve as a gravy over the pinwheels.

Note: For those of you who have my cookbook add: and basil after soup mix and flour. Seems it was omitted. Enjoy!