Beef Rolls Cordon Bleu
A twist on the usual chicken version. These freeze well without the gravy. A twist on the usual chicken version.**edited on October 24 to add instructions for Once a Month Cooking(see step 11) I usually make these during a cooking blitz and freeze them without the gravy until I need them**
- Ready In:
- 1hr 20mins
- 1 1⁄2 lbs ground beef
- 2 eggs
- 1 small onion
- 1 (1 1/4 ounce) package onion soup mix, dry
- 1⁄2 cup rolled oats (can be blended in a blender for finer crumbs)
- 8 slices ham or 8 slices bacon
- 8 slices mozzarella cheese
- 2 eggs
- 1 (10 1/2 ounce) can mushroom soup, undiluted
- 1 cup milk
- 2 teaspoons flour
- Combine the first 5 ingredients.
- Make 8 thin patties.
- Place 1 piece of ham or bacon and 1 piece of cheese in the middle of each.
- Fold over and be sure the cheese and bacon are covered.
- Whip 2 eggs.
- Dip the beef rolls into the egg, then roll in the bread crumbs.
- Place into casserole dish.
- Bake 1 hour at 350 degrees or until done.
- Make gravy with milk, flour, and soup.
- Pour over rolls and bake until sauce bubbles.
- **I usually bake these as directed without gravy, cool, and then freeze in a ziploc bag. Defrost overnight and then add sauce and bake for 1 hour. OR bake from frozen for 1 hour and then top with sauce and back for an additional hour**.
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This was an interesting recipe! It was a bit labor intensive, but I liked the end product. Unlike others here, I did not enjoy the bacon. Maybe if the bacon had been cooked until tender first, I would have liked it. It came out unappetizingly pale pink and fatty (and I looked for the least fatty package). I would look forward to trying paper thin shaved ham. Also, my patties were hard to fit around the mozzarella and the bacon. I had to cut the bacon strips in thirds. I should have halved the mozzarella but did not think of it until later. I needed every bit of the ground beef to patch gaps in the beef rolls before cooking them. I would easily use 2 lbs of ground beef next time to make it easier to form these beef rolls. The gravy was fantastic, and it was my favorite part. It tasted great over a medley of broccoli and cauliflower! I would recommend draining off all fat before adding in the gravy. The next day, I had to chip the layer of fat to get to the gravy underneath. Bleah! This is something I will try again, but as I said, I will use ham, cut the mozzarella in half and stack both to help fit them inside the roll. I will also stretch the recipe to 2 lbs of ground beef. This might also keep the cheese from leaking out, which some of ours did (and others noted here). I will also look forward to topping more veggies with that yummy gravy. One more thing. My 6 year old tasted this and begged me to make it for him every night for the rest of his life! Now that is a compliment!
What a nice alternative to Chicken Cordon Blue! I made these today for supper and froze the rest for later. (These will be perfect when we go camping.) I froze them minus the gravy then all I have to do is make the gravy. I used bacon and it really the the beef a great flavor. Thanks again, Pamela in Winnipeg.