Monday, March 18, 2013

Beef Pinwheels with Mushroom Sauce

This recipe is one that my mom made pretty often when we were kids.  I'm not sure why, but she and I got to talking about it awhile back and ever since, I've been dying to make it.  It was one of many delicious recipes she made from her 1974 Robert's Dairy cookbook.  What I wouldn't give to get my hands on one of these!  Just for fun, I typed it in a search engine and discovered that the cookbook is actually available online.  AWESOME!  Hope you enjoy this classic comfort food as much as my family has over the years.

Beef Pinwheels with Mushroom Sauce

Ingredients: (the Roberts brand comes from the original recipe; obviously it doesn't matter)

- 3 cups buttermilk baking mix
- 1 c. Roberts milk
- 1 1/2 teaspoons hot pepper sauce
- 1 1/2 pounds ground beef chuck
- 1/4 cup cornflake crumbs
- 1 Roberts Egg, slightly beaten
- 1 medium onion, chopped
- 2 teaspoons salt
- 1 tablespoon minced parsley

mushroom sauce: (I'm pretty sure my mom served it with gravy b/c she's not a fan of mushrooms)
- 1 can (10 3/4 ounce) cream of mushroom soup
- 1/2 cup Roberts Milk
- 1 beef bouillon cube
- 1/4 teaspoon hot pepper sauce

Directions: (taken from original recipe, found here)

1.  For the pinwheels:  Prepare baking mix, using the amount of milk listed on the package (I used 1 c.); add 1/2 teaspoon hot pepper sauce to milk.

2.  Roll dough to a 15 x 10 inch rectangle. Sprinkle remaining hot pepper sauce over ground chuck.

3.  Add remaining ingredients and mix well. Spread evenly over dough and roll as for jelly roll.

similar to meatloaf and meatballs,
this is best mixed with your hands
(but Michael wasn't home to take a picture of that...)

spread evenly, leaving a small border

roll just like you would cinnamon rolls

at the end, pinch the seems to seal

turn over so the seem is facing down

4.  Cut into 12 slices, about 1 to 1.5 inches thick and place in shallow baking pan. Bake at 375° about 30 minutes, or until pastry is brown.

can you tell the sun went down while they were baking?
lost my natural lighting... shucks!

5.  Meanwhile, make the mushroom sauce.  Combine all ingredients in a saucepan over medium heat and cook until heated thoroughly and slightly thickened. Pour over Beef Pinwheels.

crush the bouillon cube

whisk until smooth
cook over medium heat until heated through and slightly thickened

comfort food at it's best!

Recipe Contributed By: Renae Racine Omaha, Nebraska
Yield: 6 servings
Recipe from Robert's Cookbook, published in 1974

Not surprisingly, Annalyn really liked this one.  I served it with some green beans and she gobbled it all down and asked for seconds!  I remember as kids we really liked that they looked like little cinnamon rolls, but had ground beef inside. 

she ate all the pinwheel pieces first,
then ate the beans

but asked for more pinwheels!

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