3/4 pound lean ground beef
1 medium onion, chopped fine
4 or 5 medium mushrooms, chopped OR 1 small can mushroom stems & pieces, drained
2 tablespoons olive oil, divided
1/2 teaspoon salt
black pepper to taste
1 teaspoon dry mustard
2 to 4 garlic cloves, minced
1/2 cup ketchup
2 teaspoons steak sauce, OR 1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon oregano
1 teaspoon rosemary, crumbled
1/2 teaspoon ground bay leaf, OR 1 bay leaf, crumbled fine
1 cup shredded cheddar cheese, reduced fat or fat free
2/3 cups grated parmesan cheese
mozzarella slices, part skim or fat free
1/2 C. dry white cooking wine, divided, OR 1/2 C. tomato sauce
1 package small size flour tortillas or fajitas, OR 16 blintzes or crepes
Preheat oven to 400 F.
Brown the beef, onion and mushrooms lightly in 1 Tbsp. olive oil. Mash to keep it crumbled. When no more pink remains, add salt, black pepper, dry mustard and minced garlic. Reduce heat and sauté 5 minutes more.
Unless using blintzes, rinse at least 12 tortillas or fajitas in cold water and set aside.
Add ketchup and steak sauce or Worcestershire sauce. Stir. Add herbs, cheddar cheese and 1/3 cup of parmesan to the pan and continue to cook on very low heat until cheese is nearly melted. Remove from fire.
Spread 1 tablespoon of oil in a shallow baking pan, such as a rectangular biscuit pan. Spray sides with cooking spray.
Place a glop of meat on one side of a wrap. Poke it into the shape and size of a fat hot dog. Roll it up. Place each one in the baking pan with no spaces in between. When all the meat is used up, sprinkle with 1/4 cup of the wine (or tomato sauce). Place in the oven for 10 minutes. Remove.
Place mozzarella cheese slices side by side to cover all the tortillas. Sprinkle with the remaining 1/3 cup of parmesan. Drizzle with the rest of the wine, then sprinkle paprika over the top. Place into the oven until cheese melts thoroughly.
Cut apart before removing with a wide spatula. Enjoy!