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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming soon! Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen . Thank you so much for supporting us!

Meat Roll With Potatoes and Mushroom Gravy Recipe

Dear Vegetarians and Vegans, Please avert your eyes for we about to embark upon the meatiest recipe I’ve ever made. I’m sorry. Love, Deanna

And all the men said, “Meat and meat and meat and meat and potatoes? Amen.”

Preheat oven to 350F.

MEAT ROLL INGREDIENTS:

  • 1 cup Panko bread crumbs
  • 1 package of your favorite dry packaged au jus mix
  • 3/4 cup milk
  • 1 cup grated parmesan
  • 1 tablespoon of minced garlic
  • 3 eggs to mixture
  • 1 pounds country sausage
  • 1 1/2 pounds ground chicken or turkey
  • Salt & pepper
  • 2 pounds sliced bacon
  • One 14 oz. package smoked beef sausage
 
Place Panko bread crumbs, grated parmesan, minced garlic, eggs, country sausage and ground chicken or turkey. Mix au jus mix into milk and then add to the rest of the ingredients. Add a little salt (not too much as the parmesan cheese already has a lot of salty flavor) & pepper. Combine until well mixed together. Set aside.
I like to use latex gloves for this job since it’s so messy.
On a half sheet baking pan covered with a layer of foil (for easy clean up), stretch bacon across pan – layering each piece a little bit over the last.
Place half of the ground meat mixture down the center of the bacon and place the sausage on top of the ground meat.
Pack the other half of the ground meat mixture over the sausage to create the circle of meat around the sausage. Lift the bacon slices over the top of the meat roll on one side, and then the other.
Use toothpicks or wooden sticks to help hold the bacon in place so it doesn’t fall during cooking time. Bake for about an hour or until ground meat mixture is 165F when measured with a meat thermometer. The most important thing to know when cooking meat is the minimum temp that it should be when done. This will insure food safety. The second most important thing to know is to make sure the temp doesn’t go much higher than the safe temp. This insures that the meat will not become dry and flavorless.
POTATOES INGREDIENTS:
  • About 4 tablespoons canola or vegetable oil
  • 2 pounds baby potatoes (smallest you can find)
  • 1-2 tablespoons turmeric
  • 1-2 tablespoons curry
  • Salt & pepper
  • 1/2 diced yellow onion (optional)
  • 1 tablespoon minced garlic (optional)
  • Freshly chopped oregano, basil, rosemary & thyme (optional)

Using a peeler, peel potatoes however you like. For a rustic look, I peeled the potatoes just around the middle this time. If using larger potatoes, simply cut into smaller, similar-sized pieces. Pour oil into frying pan and heat to medium high.

While waiting for oil to heat, coat potatoes in tumeric & curry powders.

After oil is preheated, add potatoes to pan. Toss occasionally during cooking and add salt & pepper. If desired, you can add diced yellow onions to the potatoes for the last 4-5 minutes of cooking time. Don’t add them too soon as they will burn because they cook much quicker than potatoes do.

You can also add minced garlic and freshly chopped oregano, basil, rosemary & thyme during the last minute of cooking time if you like. Potatoes are done when a fork poked into them slides out easily.

MUSHROOM GRAVY INGREDIENTS:

  • 3 tablespoons olive oil (or bacon grease)
  • 1/2 yellow onion, diced
  • 1 1/2 cups fresh mushrooms, sliced or chopped
  • 3 tablespoons flour
  • About 3 cups of chicken broth (or water)
  • Beef Better than Bouillon
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • Salt & pepper to taste

Heat diced onions over medium heat in oil until somewhat translucent.

Add mushrooms and cook until browned.

Sprinkle flour over mushroom and onions. Stir and allow flour to cook for at least couple of minutes.

Stir in chicken broth and then about 2 tablespoons of beef Better than Bouillon. Heat until Better than Bouillon has melted into gravy.

Finally stir in heavy whipping cream and butter. If you’re feeling a little wild & crazy, you can add a little dry red or white wine. to the mix. What could be better? I mean really.

Oh, yes, perhaps this? When the meat roll is finished cooking, allow it to rest for about 15 minutes then remove toothpicks and slice into 1-2 inch slices, depending on how big of eaters you are entertaining.

To serve, place potatoes on plate in a little circle and cover with mushroom gravy. Adorn with a gorgeous slice of meat roll to show off its beauty.

And every vegetarian and vegan said, “Potatoes only, please.”

And every man said, “Pass the fork.”

m4s0n501
 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014