1/4 c. butter
1 sm. onion, minced
1/4 lb. mushrooms, cut fine
2 tbsp. minced parsley, or dehydrated
1 to 1 1/2 c. cooked beef, chopped fine
10 1/2 oz. can condensed cream of mushroom soup
1 c. Bisquick
milk
minced parsley

Melt butter in large skillet and saute the onion. Add mushrooms and 2 tablespoons parsley and cook 5 minutes more. Add crumbled beef, 2 tablespoons of soup, and seasoning to taste. Prepare biscuit dough, adding no more than 4 to 5 tablespoons of milk to the 1 cup of mix to start. Knead dough lightly on floured board and roll out to form a 8 x 12 inch rectangle. Sprinkle with beef mixture and roll up as for jelly roll starting from 12 inch end. Cut with floured knife into 8 slices and lay them cut side down on buttered baking pan. Brush with milk and bake at 450 degrees for 14 to 20 minutes until rolls have risen and browned. While beef rolls are baking, thin the remaining condensed cream of mushroom soup with sufficient milk to make a fairly thick sauce. Heat sauce, arrange baked beef rolls on preheated platter, spoon sauce over them, and sprinkle with parsley. Serve at once. Serves 4. DELICIOUS!!!

Crumbled ground beef works great too, left over meat loaf or hamburger patties for example.