Beef Roll Ups
Submitted by mila
Thin sirloin slices rolled around bacon, carrots, onion, and green pepper, browned in a skillet, then baked in a creamy mushroom and Worcestershire sauce until fork-tender.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThese old-fashioned beef roll ups are the kind of Sunday supper that makes the whole house smell like someone who really knows their way around a kitchen lives there.
Thin slices of sirloin get wrapped around strips of raw bacon, carrots, onion wedges, and green pepper, then browned on all sides until the outside is deeply caramelized.
They bake low and slow in a from-scratch white sauce loaded with mushrooms, parsley, and a hit of Worcestershire that seeps into every layer.
The result is fork-tender beef bundles with vegetables that melt into the creamy sauce.
Pro Tips
- Pound the sirloin slices thin with a meat mallet before rolling. Thinner meat rolls tighter and cooks more evenly.
- Secure each roll with wooden toothpicks at both ends and through the center so nothing unravels during browning.
- Brown the rolls slowly on all sides. Rushing this step means less flavor in the final dish.
- The sauce should be thick enough to coat the back of a spoon before you pour it over the rolls. If it is too thin, cook it another minute or two.
Ingredients
Directions
FOR THE BEEF: Coat meat well with mixture of flour, salt and pepper.
Cut each carrot into 3 pieces.
Cut onion into 6 wedges and green pepper into 6 strips.
Slice bacon strips into 3 pieces each.
Place a piece of uncooked bacon, carrot, onion, and green pepper on each piece of meat, and roll up.
Tuck under ends to keep begetaables inside the roll.
Insert wooden picks through folded ends and through center of each roll.
Melt fat in skillet.
Slowly brown meat rolls on all sides Place meat rolls in casserole.
FOR THE SAUCE: Melt butter; blend in flour, salt, and pepper.
Heat until it bubbles.
Remove from heat and gradually stir in milk.
Return to heat and cook rapidly, stirring constantly, until sauce thickens.
Add mushrooms, parsley and Worcestershire sauce.
Pour over meat. Cover sasserole and bake at 350? for 1 to 1½ hours or until meat is tender when pierced with a fork.
Comments
