Hearty Bacon And Wiener-Stuffed Beef Rolls
📜 Collection: General Archive | ✍️ Attribution: Linda Brown | 📂 Category: Entrees A unique and savory dish featuring thin round steak stuffed with bacon and wieners, simmered until tender in a rich cream gravy. Perfect for a hearty family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 2 hours 15 mins | None | 8 rolls |
🔪 Key Equipment
- Heavy skillet
- Electric skillet
- Toothpicks
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs. | Round Steak | May use tenderized, pounded thin |
| As needed | Salt | To taste |
| As needed | Pepper | To taste |
| As needed | Prepared Mustard | For spreading |
| As needed | Flour | For rolling |
| As needed | Margarine | For browning |
| 1 or 2 | Bouillon Cubes | Dissolved in boiling water |
| 1/2 C. | Water | Boiling |
| 1/4 C. or more | Cream or Canned Milk | Whole can of canned milk can be used |
| Several slices | Raw Bacon | At least 4 slices, halved |
| 8 | Wieners | Wrangler’s beef ones recommended |
Instructions
Step 1: Prep and Assemble
- Pound the 2 lbs. round steak thin and flat, then cut into strips about 4” x 1 1/2” or into 8 equal portions.
- Sprinkle both sides of the meat with salt and pepper.
- Spread prepared mustard over one side of each piece of meat.
- Top with a 1/2 slice of raw bacon and a wiener from the 8 wieners.
- Roll up tightly and secure with 2 or 3 toothpicks, then roll each in flour.
Step 2: Brown and Simmer
- Melt margarine in a heavy or electric skillet over medium heat.
- Heat the skillet and brown the rolls on all surfaces until golden brown and fragrant, adjusting toothpicks as needed to allow easier browning.
- Dissolve the 1 or 2 bouillon cubes in the 1/2 c. water, pour off any extra grease from the skillet, and add the bouillon water.
- Cover and simmer the meat until fork-tender, cooking for 1 to 3 hours depending on available time.
Step 3: Make the Gravy and Serve
- Lift the beef rolls from the skillet, remove the toothpicks, and keep them warm in a low oven.
- Add the 1/4 c. cream or canned milk to the skillet and bring to a boil until slightly thickened.
- Return the beef rolls to the skillet and spoon the rich gravy over them until piping hot and ready to serve.
💡 Make-Ahead & Storage: Store leftover beef rolls and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Original Recipe Scan
