BEEF ROULADES

I'm in a red meat mood. Guess I'll haffta get some Pinot Noir.

BEEF ROULADES

• 2 lb. beef round, rump or sirloin tip, cut ½ inch thick
• salt and pepper to taste
• 12 slices bacon
• 1 medium onion, thickly sliced
• ½ cup unsifted all purpose flour
• 1 cup condensed beef consomme
• ½ cup water or red wine

Cut meat into 12 serving pieces; pound to 8 inch thickness. Season with salt and pepper.

Microwave bacon in shallow glass baking dish about 8 minutes or until partially cooked; reserve bacon drippings. Arrange bacon slices on each piece of meat.

Place one onion slice over each slice bacon. Roll up jelly-roll fashion; secure with toothpicks. Coat each meat roll with flour.

Heat bacon drippings over medium heat in freezer to range type glass ceramic Dutch oven. Add meat rolls and brown on all sides.

Stir in remaining flour, the consomme and water. Cook for 15 minutes at a medium high heat.

Bake for 35 to 40 minutes at 350° or until meat is tender.

Have a great weekend.

Editor

http://www.holyprotectioncookbook.com/