Recipe By : Mrs. Leslie Hawker
Serving Size : 6 Preparation Time :0:45
Categories : Beef Entree
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Slices Sirloin Tip Roast, Trimmed* -- cut in wedges
Four
Salt And Pepper
2 Carrots
1 Onion
1 Green Pepper
3 Slices Bacon -- uncooked
3 Tbsp Bacon Fat
--Sauce--
2 tbsp Butter
2 tbsp Flour
1/4 tsp Salt
2 C Milk
1/2 C Mushrooms -- drained
1 tbsp Parsley -- minced
1 tsp Worcestershire Sauce
FOR THE BEEF:
Coat meat well with mixture of flour, salt and pepper. Cut each carrot
into 3 pieces. Cut onion into 6 wedges and green pepper into 6 strips.
Slice bacon strips into 3 pieces each. Place a piece of uncooked bacon,
carrot, onion, and green pepper on each piece of meat, and roll up.
Tuck under ends to keep begetaables inside the roll. Insert wooden
picks through folded ends and through center of each roll. Melt fat in
skillet. Slowly brown meat rolls on all sides Place meat rolls in
casserole.
FOR THE SAUCE:
Melt butter; blend in flour, salt, and pepper. Heat until it bubbles.
Remove from heat and gradually stir in milk. Return to heat and cook
rapidly, stirring constantly, until sauce thickens. Add mushrooms,
parsley and Worcestershire sauce. Pour over meat. Cover sasserole and
bake at 350 for 1 to 1 1/2 hours or until meat is tender when pierced
with a fork.
Serves: 6
Source: "Mountain Measures" --Junior League of Charleston, WV
ed. 1974
