Title: Stuffed Beef Rolls W/ Oven-Roasted Potatoes
Categories: Main, Dish
Yield: 6 Servings

-----------------------------STUFFED BEEF ROLLS-----------------------------
1 1/2 lb Ground beef
2 Eggs; slightly beaten
1/2 ts Salt
1/8 ts Pepper

----------------------------------STUFFING----------------------------------
1/2 c Dry bread crumbs
2 tb Finely chopped onion
1/4 ts Sage
1/4 ts Marjoram leaves
1/8 ts Pepper
1/3 c Chicken broth

-----------------------------------GRAVY-----------------------------------
1 pk (.87-oz) brown gravy mix
1 c Water

---------------------------OVEN-ROASTED POTATOES---------------------------
6 md Baking potatoes; peeled, cut
-into 1 1/2-inch chunks
1/4 c Margarine or butter; melted
1/2 ts Salt
1/8 ts Pepper
1 Garlic clove; minced

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 1/2
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@juno.com
(Phyllis E. Benitez) on Jan 28, 1998