Tasty Beef Rolls

I have another new recipe to share with all of you. This is so good and uses up many leftovers not just roast beef.Here they are cut and ready to go in the oven. They don't look very appetizing yet.Now here they are fresh out of the oven. Getting better!

Here is the finished product with the Mushroom Sauce. Mmmm, good.

Tasty Beef Rolls

Companies Coming Leftover Cookbook

1 cup chopped leftover cooked beef, packed

1 cup leftover cooked carrots (or mixed vegetables, this is what I used)

2 coarsely chopped green onions (I used 3 as they were fairly small)

10 oz can Cream of Mushroom Soup

1/2 tsp Worchestershire Sauce

1/4 tsp salt

1/8 tsp pepper

2 1/3 cups Biscuit mix

1 tsp Curry powder

1/2 cup milk

1/3 cup water

3 tbsp white wine (I left this out)

Process beef, carrots and green onions in a blender or food processor until finely ground. Turn into a medium bowl.

Add 1/3 cup soup. Reserve remaining soup. Add Worchestershir sauce, salt and pepper. Stir until beef and vegetables are well coated. Set aside.

Combine biscuit mix and curry powder in a separate bowl. Add milk. Stir until dough forms a soft ball. Turn on to a lightly floured surface. Knead 6 times. Place on a large sheet of waxed paper, lightly dusted with flour. Press or roll out into a 10 inch square. Spread beef mixture over dough, leaving a 1/2 inch border on 3 closest edges and a 2 inch border on the farthest edge. Roll up jelly roll fashion. Press seam together to seal. Cut into 8 slices and arrange cut side down, in a single layer on a greased baking sheet. Bake at 400 for about 20 minutes or until lightly browned. Makes 8 rolls.

Combine reserved soup, water and wine in a small saucepan. Bring to a boil, stirring constantly. Reduce heat to medium low. Simmer 2 mintes. Drizzle over each roll and serve.

We enjoyed this meal immensely.

Off to visit you all.

Everyone have a wonderful evening.

God bless.