Beef Bacon Roll-Ups

Beef Bacon Roll-Ups

Beef Bacon Roll-Ups are a long-time family dish in Cheryl’s family. Our version uses our Milford Farmhouse Seasoning to give the roll-ups and gravy even more flavor. Pounding the steak thin with flour and the seasoning helps to tenderize them. We serve them with mashed potatoes, green beans and pan gravy from the juices in the roasting plan. This dish makes a perfect Sunday dinner.

These roll-ups also make a great appetizer or small plates dish when you have friends and family over. Your guests will love them anyway you serve them. We hope you enjoy them as much as we do.

Serves 4, about 25 to 30 Roll-Ups

Ingredients:
2 to 2 ½ Pounds Round Steak, Sliced Very Thin. You can also use Top Round or Top Sirloin, but once floured, seasoned and pounded thin, Round Steak gives you a tender roll-up.
4 Tablespoons Flour, Divided
3 Tablespoons Sheffield’s Milford Farmhouse Seasoning
1 Medium Onion
4 to 6 Slices Meaty Bacon. You don’t want fatty slices to roll up, so you might need more slices to get meaty pieces when cut.
2 Tablespoons Canola Oil
Toothpicks
3 Beef Bouillon Cubes, or Beef Broth salted to taste
Roasting Pan or Dutch Oven
4 to 5 Medium Potatoes to make mashed potatoes for serving.
Kitchen Bouquet Seasoning (optional)

Directions:
Place the steak on a large cutting board. Lightly flour each side, pounding very thin as you go to ¼” or less. Sprinkle 2 tablespoons Milford Farmhouse Seasoning on side 2, and pound lightly so it sticks. Cut the steak in strips 3″ long and 1″ wide.

Cut the onion into strips ½” wide and 1″ long, one for each steak strip. Cut the bacon slices into ¾” wide pieces,. Also one piece for each steak strip. Cutting while partially frozen is easier to get uniform size pieces.

Place a piece of seasoned steak on your cutting board. Turn over so seasoned side will be on the outside of the roll-up. Place a piece of onion and a piece of bacon on the steak. Roll up and use a toothpick to keep the roll together, piercing the onion and bacon. Repeat with the rest of the steak pieces.

Set the oven rack to the middle-lower position. Preheat the oven to 325ºF.

In a large skillet, add the oil over medium high heat. When the oil starts to shimmer, add the roll-ups. Brown them on both sides for about 2 minutes a side, until well browned but not burned. You might have to brown them in batches depending on the size of your skillet. Transfer them to the roasting pan or Dutch oven. Add ½ cup of water to the skillet. Let come to a boil, scraping up the browned bits. Pour the liquid into the pan. Sprinkle the remaining tablespoon of the Milford Farmhouse Seasoning over the roll-ups.

Cover the roasting pan and place in the oven. Cook for 30 to 45 minutes. Check after 30 minutes for doneness, and liquid level. Don’t let go dry. Add additional water or broth if needed. The internal temperature should be at least 165ºF, and fork tender. Cook at extra 15 minutes if needed. Transfer to a large plate and loosely cover with foil to keep warm.

While the roll-ups are cooking, make the mashed potatoes your favorite way.

Place the roasting pan on your large stove-top burner. Turn up the heat to medium-high. In a gravy shaker cup, add 2 cups of cold water and the remaining 2 tablespoons of the flour. Shake to combine well. Pour into the pan while stirring to combine with the roll-up juices, along with the bouillon cubes. Cook until thickened. Stir occasionally so the bouillon cubes dissolve. Add a couple teaspoons of the Kitchen Bouquet to give the gravy a darker color and richer flavor. Adjust salt and pepper to taste if needed.

Plate each serving with 5 to 6 roll-ups, some mashed potatoes and some gravy on both. We serve ours with green beans for a traditional side dish. Enjoy!