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4 servings
suggest servings
| 6 | slices | beef, sirloin steak | trimmed, cut into wedges |
| 1 | x | salt and black pepper | |
| 2 | each | carrots | |
| 1 | each | onion | |
| 1 | each | green bell pepper | |
| 3 | slices | bacon | uncooked |
| 3 | tablespoons | bacon drippings | |
| Sauce | |||
| 2 | tablespoons | butter | |
| 2 | tablespoons | flour, all-purpose | |
| 1/4 | teaspoon | salt | |
| 2 | cups | milk | |
| 1/2 | cup | mushrooms | drained |
| 1 | tablespoon | parsley leaves | minced |
| 1 | teaspoon | worcestershire sauce | |
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 1 1/2 hours or until meat is tender when pierced with a fork.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 280mg | 12% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 2.0g | 8% |
| Sugars 10.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 114% | Vitamin C | 49% | |
| Calcium | 17% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This past Thanksgiving, I went to the annual holiday dinner my whole family attends. Everything seemed to be the same, aunt and uncles were sharing stories,...
Yes, this is an easy one to make, which I do almost every week so I have a batch in the fridge. I usually jazz it up a little though with a sprinkle of cumin, tumeric, paprika.. just a little dash of all or one give it abit more flavour.
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