Beef And Biscuit Roll


1 tbsp. margarine

1/4 c. chopped onion

2 tbsp. finely chopped bell pepper

1 lb. hamburger

1/4 c. chopped celery

3/4 tsp. salt

1/8 tsp. pepper

1 can cream of mushroom soup


Saut‚ onion, pepper and celery in margarine. Add beef. Stir until brown. Drain, reserve drippings for sauce. Return mixture to skillet, stir in salt, pepper and 1/4 cup soup.



2 c. Bisquick mix

1 tsp. dry mustard

1/2 c. sharp cheese, grated

1/2 c. milk

1 egg


Combine Bisquick, cheese and mustard in large bowl. Make well in center. Beat milk with egg, pour into well, mix slightly and turn out on floured surface. Knead 10 times. Roll in rectangle, spread meat mixture on dough and roll up, jelly roll fashion. Seal ends. Place on ungreased cookie sheet. Slash top every 2 inches. Bake 30 minutes at 400 degrees. Sauce: Combine drippings with enough milk to make 1/2 cup. Add to remaining soup. Heat slowly, serve over slices.


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