Twirls
by Grandma Bray, altered for Hannah
1 lb. ground beef
1/4 c. chopped onions
1/2 c. finely chopped celery
2 T. finely chopped green pepper
1 T. Potato Starch
1/2 c. water
1 tsp. salt
1/4 tsp pepper
1 batch of Biscuits dough
Heat oven to 375 degrees.
Brown the ground beef with the onions, celery and green pepper over medium high heat in a large saucepan.
Sprinkle with potato starch, add water, salt and pepper. Reduce heat to low; cook and stir until thickened and creamy.
Make up biscuit dough, if not already prepared. Roll/Pat dough into a rectangle on a piece of plastic wrap or pastry cloth until 9 x 13 ish, 1/2 inch thick. Spread the ground beef mixture over the surface of the biscuit dough, leaving a 1/2 inch margin on one long side.
Using the plastic wrap to help hold things together, roll from opposite side of the margin into a "jelly roll". The margin will help seal the edge with the roll. Wrap the jelly roll in plastic wrap and place in the freezer for 10-15 min. help firm it up.
Using a very sharp knife, or better yet, a 12" piece of thread, slice the rolls into 1" slices. (If using the thread, you carefully slide the middle of the thread under the roll to the 1" depth for the slice. Bring both end up and wrap the thread up and around the roll across to the opposite sides, pulling tight and it "pinch" off the slice.) Place slices down flat (see the "twirl") on a baking sheet. Bake 15-20 min.
Serve warm with brown gravy (coming soon), or creamy sauce (also coming soon). Grandma Bray served her's with mushroom gravy: 1 can cream of mushroom soup mixed with 2/3 can of milk.
Heat oven to 375 degrees.
Brown the ground beef with the onions, celery and green pepper over medium high heat in a large saucepan.
Sprinkle with potato starch, add water, salt and pepper. Reduce heat to low; cook and stir until thickened and creamy.
Make up biscuit dough, if not already prepared. Roll/Pat dough into a rectangle on a piece of plastic wrap or pastry cloth until 9 x 13 ish, 1/2 inch thick. Spread the ground beef mixture over the surface of the biscuit dough, leaving a 1/2 inch margin on one long side.
Using the plastic wrap to help hold things together, roll from opposite side of the margin into a "jelly roll". The margin will help seal the edge with the roll. Wrap the jelly roll in plastic wrap and place in the freezer for 10-15 min. help firm it up.
Using a very sharp knife, or better yet, a 12" piece of thread, slice the rolls into 1" slices. (If using the thread, you carefully slide the middle of the thread under the roll to the 1" depth for the slice. Bring both end up and wrap the thread up and around the roll across to the opposite sides, pulling tight and it "pinch" off the slice.) Place slices down flat (see the "twirl") on a baking sheet. Bake 15-20 min.
Serve warm with brown gravy (coming soon), or creamy sauce (also coming soon). Grandma Bray served her's with mushroom gravy: 1 can cream of mushroom soup mixed with 2/3 can of milk.
No comments:
Post a Comment