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My review
Beef Bacon Rolls
Dawn Kennedy
"These are great for appetizers or for a meal! Make them smaller for appetizers, larger for meals."
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Ingredients
2 h 20 m servings 404Original recipe yields 10 servings (20 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- Cut the beef into strips that are approximately 1-inch wide and the same length or close to the length of the bacon strip, about 1/8-inch thick.
- Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.
- In large skillet, saute onions in butter until tender, about 5 minutes. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice, about 5 minutes. Cover the skillet and simmer for about 2 hours.
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Reviews
Read all reviews 3742 Ratings
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Most helpful positive review
7/3/2002
This is an excellent apetizer for the grill also. I baste with Itallian dressing and put on the grill. Instead of the toothpick, I use a dry spaghetti noodle. It melts when done and you don't...
Most helpful critical review
2/6/2006
These were only ok - I had high hopes from the good reviews, but for me they were actually too fatty. I must prefer bacon on the crisp side, because to have it that soft and tender was unappeal...
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7/3/2002
This is an excellent apetizer for the grill also. I baste with Itallian dressing and put on the grill. Instead of the toothpick, I use a dry spaghetti noodle. It melts when done and you don't...
5/28/2002
Well, I looked in the freezer, and was pretty much down to the dreaded roast. Not my husband's favorite. So I was looking for something different to do with it. I was kinda skeptical, but thi...
2/6/2006
These were only ok - I had high hopes from the good reviews, but for me they were actually too fatty. I must prefer bacon on the crisp side, because to have it that soft and tender was unappeal...
9/24/2007
I pounded my steak first, froze it for half an hour & then cut bacon-sized strips out of it. I also clarified my butter because of the long cook time. Allrecipes gives instructions here http://...
8/18/2009
Good idea, but bad technique. The rolls were really greasy and the bacon was soft. After cooking as described in the recipe, I would use only 1 Tablespoon of butter, you would need to put these ...
2/12/2003
These are great! I thought for sure the 1 1/3 cup of butter was a mistake, but they turned out perfect and were delicious. Can't wait to try them with fresh from the butcher shop steak!!
8/15/2010
These were quite good. I clarified the butter as suggested by another reviewer. I also only used a/b 1/3 cup. After I cooked them, I removed them & added 1/4 cup balsamic vinegar to the sauce ...
4/15/2004
This recipe was easy and delicious. I added mushrooms to the onions and butter and it worked out great. I recommend that everyone try this recipe; I'm sure you'll enjoy it.
4/16/2005
These are sooooooooo good! I made for Bunco and many people were a little "scared" to try them (the look a little different), but those who did raved so much that everyone had to have one! The m...