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  Added: Sep 18, 2007  •  Visited (732)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beef Roll - Ups
What You Need:
  • 3 slices bacon
  • 1 pound thinly sliced round steak, inch thick
  • 2 tablespoons Dijon-style mustard
  • 6 medium carrots (about 1 pound), cut in quarters lengthwise
  • 3 medium dill pickles cut in quarters lengthwise
  • cup minced onion
  • 1 can (10 ounces) condensed beefy mushroom soup
  • cup chopped celery
  • cup chopped parsnips
  • 2 tablespoons chopped parsley
  • 3 cups hot mashed potatoes

  • How To Cook:
    1. Cook bacon in a skillet until crisp; remove and crumble, reserving drippings.

    2. Cut meat into six 6 by 4-inch pieces; pound thin.

    3. Spread each piece of meat with 1 teaspoon mustard.

    4. Place 4 pieces carrot and 2 pieces pickle across narrow end; sprinkle with 2 teaspoons onion.

    5. Starting at narrow end, roll up; tuck in ends and fasten with toothpicks or skewers.

    6. Brown roll-ups in bacon drippings; pour off fat.

    7. Stir in soup, celery, parsnips, parsley and bacon; cover and cook over low heat 1 hours, stirring occasionally.

    8. Serve with mashed potatoes.

    To Serve: 6
    This recipe is also available in:
    Cuisine Europe Germany
    Main Ingredient Meat & Poultry Beef
    Main Ingredient Meat & Poultry Bacon
    Main Ingredient Herbs & Spices Mustard
    Dish Appetizers



     




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