4ea thin sliced sirloin tip beef
8 slices bacon, cubed
Salt and pepper to taste
3 tbsp butter
2 tbsp chopped parsley
2 large onions
Mustard
Garlic powder
2 tbsp flour
Chicken boullion cube
8 slices bacon, cubed
Salt and pepper to taste
3 tbsp butter
2 tbsp chopped parsley
2 large onions
Mustard
Garlic powder
2 tbsp flour
Chicken boullion cube
- Saute onions and bacon in frying pan
- Brush one side of beef with mustard
- Sprinkle with salt and pepper and garlic powder
- Divide onion/bacon mixture in 4 parts and place in center of each beef slice
- Roll and tightly secure with skewers
- Season outside of each roll with with salt and pepper and garlic powder
- Dust with flour on all sides
- In a heavy pan heat butter and brown the rolls on all sides
- Remove from pan
- Add 1 1/2 tsp flour to browning fat (if necessary add more butter)
- While stirring with a whisk, add enough hot water to make a thickish gravy
- Add bouillon cube and rolls
- Cover pot tightly with lid
- Simmer on very low heat for 1 hour and 15 minutes
- Add parsley