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Beef Roulade
Ingredients:
2 lb. lean sirloin roast
1 medium onion, thinly sliced
3 dill pickles, thinly sliced lenghtwise
6 strips bacon
1 c. Burgandy or other red wine
3 black peppercorns
1 bay leaf
2 lb. lean sirloin roast
1 medium onion, thinly sliced
3 dill pickles, thinly sliced lenghtwise
6 strips bacon
1 c. Burgandy or other red wine
3 black peppercorns
1 bay leaf
Directions:
Trim all visible fat from roast. Slice into 6 very thin 3x3" pieces. On top of each piece of meat, place onion slices, then 1 to 2 pickle slices. followed by 1 strip of bacon. Starting at one end, roll the meat tightly and fasten with a toothpick. Place meat in a Dutch oven or saucepan. Add wine, peppercorns, bay leaf and enough water to barely cover meat. Cover and bake in a preheated 325 degree oven for 1 1/2 hours, or if using a saucepan, simmer gently for the same amount of time. Check every 30 to 45 minutes; turn meat and add more water if necessary to prevent meat from drying out. Turn meat at this time.
Makes 6 Servings
Trim all visible fat from roast. Slice into 6 very thin 3x3" pieces. On top of each piece of meat, place onion slices, then 1 to 2 pickle slices. followed by 1 strip of bacon. Starting at one end, roll the meat tightly and fasten with a toothpick. Place meat in a Dutch oven or saucepan. Add wine, peppercorns, bay leaf and enough water to barely cover meat. Cover and bake in a preheated 325 degree oven for 1 1/2 hours, or if using a saucepan, simmer gently for the same amount of time. Check every 30 to 45 minutes; turn meat and add more water if necessary to prevent meat from drying out. Turn meat at this time.
Makes 6 Servings
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