Stuffed beef rolls w/ oven-roasted potatoes

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Ground beef
2 Eggs; slightly beaten
½ teaspoon Salt
⅛ teaspoon Pepper
½ cup Dry bread crumbs
2 tablespoons Finely chopped onion
¼ teaspoon Sage
¼ teaspoon Marjoram leaves
⅛ teaspoon Pepper
⅓ cup Chicken broth
1 pack (.87-oz) brown gravy mix
1 cup Water
6 mediums Baking potatoes; peeled, cut into 1 1/2-inch chunks
¼ cup Margarine or butter; melted
½ teaspoon Salt
⅛ teaspoon Pepper
1 Garlic clove; minced

Directions

STUFFED BEEF ROLLS

STUFFING

GRAVY

OVEN-ROASTED POTATOES

Recipe by: Pillsbury (Classic Cookbooks--Country Baking & Cooking - Classic #105)

Heat oven to 375 degrees F. In large bowl, combine ground beef, eggs, salt and pepper; mix well. In small bowl, combine all stuffing ingredients; set aside.

Divide ground beef mixture into 6 portions. Between pieces of waxed paper, press on ground beef portion into a 4-inch square. Remove top piece of waxed paper. Top with about 2 tablespoons stuffing and spread to within ½ inch of edges. Using waxed paper as a guide, roll up jelly-roll fashion.

Seal seam and ends. Repeat with remaining portions. Place rolls seam side down in 12x8-inch (2-quart) baking dish. Bake at 375 degrees F for 20 minutes.

Meanwhile, in small saucepan, combine gravy mix and water; bring to a boil, stirring constantly. Reduce heat; simmer 1 minute, stirring constantly.

Pour gravy over beef rolls. Bake for an additional 20 to 25 minutes or until thoroughly cooked. 6 servings.

OVEN-ROASTED POTATOES: Heat oven to 375 degrees F. Place potatoes in 12x8 or 13x9-inch baking dish. In small bowl, combine all remaining ingredients.

Pour margarine mixture over potatoes; toss to coat evenly. Bake at 375 degrees F. for 55 to 60 minutes or until crisp, lightly browned and tender, stirring twice during baking. 6 servings.

Posted to TNT Recipes Digest, Vol 01, Nr 971 by swancreations@...

(Phyllis E. Benitez) on Jan 28, 1998

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