1950's Recipe - Beef and Mushroom Roll

I am a day late with the 1950's Recipe but I guess I was thrown off by Monday being a holiday, anyway here it is....

This recipe was taken from Woman's Day October 1954.

Beef and Mushroom Roll

1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
2 oz. can mushroom pieces with liquid
1 small onion minced
1/4 cup chopped sweet pickle
2 sprigs parsley, chopped
1/4 tsp. dry mustard
2 tbsp. flour
Biscuit dough
10 3/4 oz. can beef gravy

- Cook beef, stirring with a fork, until it loses it's red color.
- Add all ingredients, except last three.
- Simmer 10 minutes
- Pour off most of the fat.
- Blend in flour, add 1/3 cup water and cook until thickened, stirring constantly.
- Cool. roll dough in 12 x 9 inch rectangle.
- Spread mixture on dough to within 1/2 inch of edges.
- Moisten edges with water, roll like a jelly roll and pinch edges together.
- Put roll in greased shallow pan and brush with milk.
- Bake in hot oven 425 degrees about 30 minutes.
- Cut in slices and serve with heated gravy.

Blessings,
Liisa