Prep 25 mins
Cook 2 hrs 10 mins
Comfort food that is well worth the effort! These delicious rolls contain a filling made with bacon, mushrooms, and FRESH bread slices crumbled-- NO pickle so DH appreciates that. I use sandwich steak, round steak or sirloin and cut into 8 THIN pieces. Serve it with mashed potatoes. Sometimes sirloin is already cut thin which works great! Notice how it is in the oven for 2 hours so you can do something else. Set out your lemon to get it to room temperature. You will need string, cut about 5 inches in length to keep these together. I appreciate puppitypup for noticing that the onions needed explaining.
- 2 tablespoons butter
- 3 slices bacon, finely chopped
- 4 ounces mushrooms, chopped
- 1 tablespoon fresh parsley, chopped
- 1⁄2-1 lemon, zest and juice
- 2 cups fresh breadcrumbs
- 2 teaspoons dill weed
- salt, to taste
- 1⁄4 teaspoon pepper
- 1 1⁄2 lbs sandwich steaks, cut into 8 THIN pieces
- 3 tablespoons flour
- 1⁄2 teaspoon paprika
- 3 tablespoons oil
- 2 onions, sliced
- 1 3⁄4 cups beef stock
- Preheat oven to 325 degrees.
- Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
- Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
- Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
- Put flour onto dinner size plate and mix paprika into flour.
- Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
- Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
- Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
- Taste test the sauce, add more salt and pepper if needed.
- Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
- Lift out the "rolls" using a slotted spoon and remove the string.
- Return beef to the sauce and serve hot.
I can't believe how tender these came out. They were fun to make and the flavors were so good. Mr. Picky Eater didn't care for the dill too much, but that's why he earned his name. I on the other hand loved everything about these beef rolls. These are great to make if you want to impress! Thanks Wigal! Made for ZWT 6 by and Unruly.
This made for a very good dinner tonight. I omitted the mushrooms, per personal choice. The flavor was great and the cooking time was just right. A very nice quick recipe for a quiet night. Made for 1-2-3 hit wonders.
Loved it! The flavor on these is outstanding and the presentation is fancy enough to be at a fancy restaurant. Wasn't sure what to do with the onions, so I added them to the broth and thickened the broth before baking with the leftover flour mixed with a little water. Thank you for a keeper WIGal! Made for ZWT, please see my rating system as I rate tougher than most.