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Categories:
biscuit baking paprika sour cream egg onion fresh parsley mustard horseradish salt pepper ground beef butter flour milk carrots salt pepper
Viewed: 1 - Published at: 9 years agoIngredients
- 2 cups biscuit/baking mix
- 1 teaspoon paprika
- 1 cup sour cream
- 1 large egg
- 1 small onion, finely chopped
- 1/4 cup minced fresh parsley
- 1 tablespoon prepared mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lean ground beef
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/4 cup milk
- 2 cups frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- In a bowl, combine biscuit mix and paprika. Using a fork, stir in sour cream until mixture forms a ball. On a floured surface, roll out the dough into a 15x10-in. rectangle. In a bowl, combine egg, onion, parsley, mustard, horseradish, salt and pepper. Crumble beef over mixture and mix well. Spread over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place in an ungreased
- . Bake at 400° for 30 minutes or until golden brown. Meanwhile, in a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in peas and carrots, salt and pepper; heat through. Serve over the pinwheels.
