Bacon Beef Rolls Food

BEEF BACON ROLLS

Steps:

• 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.

BACON-WRAPPED BURGER ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, mix the ground beef, eggs, bread crumbs, salt, pepper, and garlic powder. Mix until well combined.
• Put the mixture in a medium baking tray lined with aluminum foil and distribute the meat mixture evenly.
• Add the ham, cheese, and spinach on top of the meat.
• Carefully lift the meat and form a roll.
• In another aluminum-lined baking tray, place the slices of bacon side by side, one next to the other. Place the meat roll on top of the bacon.
• Roll up the meat with the bacon, then wrap with foil.
• Bake the aluminum-wrapped roll for 25 minutes.
• Increase the temperature to 500˚F (260˚C). Remove the foil and bake for 20 more minutes until the bacon is golden brown and crispy.
• Cool for 5 minutes, then slice and serve.
• Enjoy!

BACON CHEESEBURGER CRESCENT RING

Steps:

• Preheat oven to 375 degrees F. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until golden and crispy, 3 to 4 minutes per side. Drain all but 1 tablespoon of bacon drippings from the skillet. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add in the ground beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking the meat up with a wooden spoon and scraping up any brown bits in the pan, until golden brown in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup of the ketchup sauce.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle on the sesame seeds. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with the remaining ketchup sauce.

GERMAN BEEF ROULADEN

Steps:

• Gather the ingredients.
• Slice the beef about 1/4-inch thick across the large surface (horizontally). This can be done with a slicing machine, by the butcher, or by hand with a very sharp knife . This works best when the meat is partially frozen. You should be able to get 4 to 6 slices from the meat. Lay beef out flat.
• Cut pickle lengthwise into strips and dice the onion and bacon very finely and set aside.
• Spread each beef slice with mustard; fill one end with 2 slices of pickle, 1 to 2 tablespoons of onion, and some diced bacon.
• Roll up from the filled end and tie with string (tie like you are wrapping a present or use a modified blanket stitch), or use turkey lacers (in Germany they are called rouladennadel ) to keep the rolls tightly closed.
• Melt the butter and oil in a saucepan or Dutch oven and brown the outside of the roulades in it. Remove the roulades to a plate.
• Add the diced carrot and celery, which is known as a suppengrün or mirepoix , to the same pan the rolls were braised in. Sauté for a few minutes, until soft.
• Place the beef rolls back on top of the vegetables, add the red wine and a little water, to make about 1/2-inch of liquid in the pan.
• Add the bay leaf , 1/2 teaspoon of salt (depends on how salty the bacon is), and some grinds of pepper.
• Cover and braise over low heat for 2 hours, or until beef is tender.
• Remove beef roulades and keep warm.
• Purée sauce and thicken (optional) with a little cream, sour cream, or Wondra flour (known as sossenbinder in Germany). Season to taste with more salt and pepper as needed.
• Place roulades back in the sauce until serving time.
• Serve with boiled potatoes ( dampfkartoffeln or parsley potatoes) or spaetzle noodles and red cabbage .
• Enjoy!

BACON ROLL UPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread. Secure with toothpicks.
• Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30 minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.

BACON ROLL-UPS

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.

BEEF ROLLS

Steps:

• Preheat oven to 325 degrees.
• Melt the butter in a large saute pan and fry the bacon and mushrooms for 3 minutes; put into medium size bowl; do not wash saute pan as you will use it again for Step 7.
• Add to mushroom mixture, the chopped parsley, lemon rind and juice, bread crumbs, and seasoning.
• Spread an equal amount of the bread crumb mixture evenly over the beef slices, leaving a narrow border clear around the edges.
• Put flour onto dinner size plate and mix paprika into flour.
• Roll up the slices and tie securely with fine string, then dip the beef rolls in the flour/paprika mixture to coat lightly, shaking off any excess flour into a small bowl and RESERVE for thickening later.
• Heat the oil in the frying pan that you used earlier, saute the beef rolls until lightly browned and set rolls in casserole (that has a lid).
• Pour into frying pan the beef stock, onions, reserved flour; stir constantly, bring to a boil, stirring, and simmer for 2-3 minutes.
• Taste test the sauce, add more salt and pepper if needed.
• Pour the sauce over beef rolls, then cover with tight fitting lid and bake in the oven for 2 hours.
• Lift out the "rolls" using a slotted spoon and remove the string.
• Return beef to the sauce and serve hot.

BACON CHEESEBURGER ROLL-UP

Steps:

• Heat oven to 400°F.
• Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
• Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam side down.
• Bake 20 to 25 min. or until golden brown.

BEEF ROLL UPS

Steps:

• Lay out the sirloin steaks, if they are a little thick, use a meat mallet and bash them a little.
• Add the seasonings, olive oil and Worcestershire sauce to the meat, (mix into the meat well on both sides) then set aside and prepare the filling.
• Cut the peppers and onion to matchstick size and set aside.
• In a pan, melt the butter then add the shallots and cook until translucent.
• Add the remaining ingredients and stir, bringing it to a boil. Once boiling, reduce the heat a little and allow the sauce to reduce in volume to half the original amount. As this reduction takes place, you will notice the sauce becomes thicker and a little sticky. Once reduced, transfer to a bowl and set aside.
• Using the same pan from the sauce, lightly saute the peppers with a drop of olive oil for 1 minute and remove from heat.
• Lay the rolls flat, then in the centre of each, place the peppers and onion, and divide the cheese between the 8 rolls. Season with salt and pepper if you wish.
• Roll them tightly then using a toothpick, secure the end so the rolls don't come apart.
• Heat a large fry pan (you don't need any oil as there is oil on the meat already), and when hot enough, place the beef rolls in the pan, seam side down. As soon as they are sealed (30 - 60 seconds), turn the rolls so they cook on all sides. Medium to rare is the most popular, however, you can cook for a s long or short a time as you like.
• When done, remove from the heat, place on a plate and allow to rest for a minute or two, and remove the toothpicks.
• Drizzle the balsamic glaze over the tops as in my photos and serve! Enjoy!

BEEF ROLLS (RINDSROULADEN)

Steps:

• Season beef slices with salt and pepper; spread thinly with mustard. Using about 2/3 of the onion, sprinkle beef slices evenly
• with onion, bacon and pickle. Roll up slices and secure with skewers, toothpicks or string.
• Heat shortening in a medium skillet. Add beef rolls; saute until well browned, turning occasionally. Add remaining onion; saute until light golden brown. Add tomato paste and stock. Season to taste with salt and pepper.
• Cover and simmer about 1 hour. To thicken sauce, combine flour and a small amount of wine. Stir flour mixture into cooking liquid. Cook, stirring, until slightly thickened. Remove skewers.

SAUSAGE ROLLS

Steps:

• Fry bacon in a skillet over medium-high heat for 2-3 minutes until just starting to crisp and bacon releases grease. Add onion, celery and carrot to the pan, sauté for 2 minutes or until veggies have softened. Sauté the garlic until fragrant (about 30 seconds).Transfer to bowl and let mixture cool for 10 minutes.
• Add remaining FILLING ingredients to the bowl and mix well using your hands.
• Lightly flour a work bench. Cut one pastry sheet in half and lay one half down in front of you.
• Spoon 1/5th of the filling down the middle of the sheet and press/shape into a compact log.
• Brush edge of pastry with egg then roll up. Lightly press/seal on the edge with egg wash and arrange seam-side down.
• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper, or lightly grease with nonstick cooking oil spray.
• Slice each log into four equal pieces for party-sized sausage rolls, or two pieces for long full-sized sausage rolls. Brush the tops with egg wash.
• Arrange rolls on baking sheets and bake for 30-35 minutes, rotating baking sheets around halfway through cook time to ensure they bake evenly. The pastry shouold be crispy and golden brown.
• Let cool to the touch. Serve hot (or warm) with ketchup/tomato sauce.

AMAZING CHEESEBURGER SLIDERS

Steps:

• Preheat your oven to 350° F. Season 1 lb. ground beef with ¼ tsp. salt and 1 Tbsp. onion powder. Add the beef mixture to a large skillet and cook until the meat browns and cooks through. See recipe tips below for help cooking the best ground beef ever!
• After it cooks through, drain the grease from your ground beef and set the beef aside. Split 12 Hawaiian rolls in half. Set the tops aside. Place the bottom half of the rolls back into the container they came packaged in.Place a slice of American cheese on each bottom roll. Then, spread the beef mixture over the cheese.Top with another slice of cheese. Break up the cooked bacon* into 12 pieces and add a piece to each roll. Optional: Add a pickle slice. Drizzle the top with ketchup and mustard or spread a ketchup and mayonnaise mixture inside of the rolls.
• Add the tops of the rolls. Cover the container the sliders are sitting in with aluminum foil and bake for 15 minutes. Then, remove the foil and brush with 1 Tbsp. melted butter mixed with 1 tsp. garlic powder. Optional: Sprinkle with 2 tsp. sesame seeds.Bake for another 5 minutes or until the cheese melts completely. Serve and enjoy!

CHICKEN, BACON & CHEESE SAUSAGE ROLLS

Steps:

• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Add the olive oil to a frying pan over medium heat. Add the bacon, onion and garlic and cook for 5 minutes or until soft and fragrant. Place on to paper towel to remove any excess oil. Set aside to cool.
• Place the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper into a large bowl. Add the cooled bacon mixture. Mix until well combined.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half.
• Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry.
• Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through.
• Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.
• Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
• Lay the puff pastry sheets onto the bench and allow to defrost.
• Place the onion and bacon into the Thermomix bowl. Chop by pressing Turbo for 2-3 seconds. Add the olive oil and minced garlic and saute for 3 minutes, 80 degrees, Speed 1. Place on to paper towel to remove any excess oil. Set aside to cool.
• Add the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper. Mix for 10 seconds on Reverse, Speed 3. Scrape down the sides and mix again.
• Cut each pastry sheet in half. Spread one-sixth of the mixture along the middle of each pastry half. Brush the whisked egg along one side of the mixture.
• Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 4 equal pieces.
• Place onto the baking tray, lightly brush the milk over the pastry. Repeat with remaining mixture and pastry sheets.
• Bake in the oven for approximately 25 minutes or until golden and cooked through. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
• Serve immediately or store in an airtight container in the freezer for up to 3 months.

SLOW COOKER CABBAGE ROLL SOUP

Steps:

• To a large skillet, add the bacon, onion, and cook over medium-heat until the bacon is nearly cooked and the onion is soft and translucent, stir frequently.
• Drain off most of the oil and discard. Remove the bacon, onion, and set aside.
• Add the ground beef to the skillet and brown it using the remaining oil. Stir and crumble the beef as it cooks to ensure even cooking.
• To a 7 to 8-quart slow cooker, add the bacon, onion, browned ground beef, all remaining ingredients (except optional garnishes), and stir to combine. Tips - Start with 6 cups of the beef broth; you can always add more later. Place the bay leaves into the slow cooker last, on top, so they are easier to find and remove later.
• Cook on high for 3 hours OR on low for 5 to 6 hours, or until done. While cooking, if you notice that the overall level of broth is low or lower than you'd like, add the remaining beef broth (up to 2 cups, or as needed).
• After the soup has cooked, remove the bay leaves, stir, taste, and check for seasoning balance. Tip - If the soup tastes at all flat or like it's lacking something, it likely needs more salt so don't be afraid to salt it as necessary. Additionally, if you want to play up the smoky aspect, add additional smoked paprika as desired. To add a tiny bit of heat without making it spicy, a couple tiny shakes of cayenne pepper will do the trick.
• Optionally garnish with parsley and/or marjoram, or Parmesan, as desired and serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Use freezer and microwave-safe containers for ease.

STUFFED BEEF ROLLS (ZRAZY ZAWIJANE)

Steps:

• For the beef rolls: Sprinkle salt and pepper over each side of the sliced beef. Then spread a thin layer of yellow mustard onto each piece. Divide the pickle strips, bacon and onions onto each steak. Fold in the sides and roll to secure the insides.
• Heat the oil in a large skillet over medium-high heat and brown the rolls on all sides, about 3 minutes per side. Remove the rolls and set aside. Add the flour to the pan and cook until light brown to make a roux, 3 to 5 minutes. Remove from the heat and reserve the roux in the pan to make the sauce.
• Bring the water to a boil in a large stockpot. Wrap each beef roll in a 11-by-7-inch piece of aluminum foil and twist the ends to seal the rolls tightly inside. Place the rolls into the boiling water and bring down the heat to a high simmer. Cover and cook in the water for 1 hour and 30 minutes.
• Remove the rolls from the water with tongs and reserve the cooking liquid to prepare the sauce.
• For the sauce: Heat the pan with the roux over medium heat and add the cooking liquid, stock, tomato paste, red wine and paprika. Simmer until the liquid is a sauce consistency (coats a spoon). Season with salt and pepper. Yield: 4 cups.
• To serve, unwrap the beef rolls from the foil. Spoon the sauce over each beef roll and accompany with mashed potatoes or noodles covered in sauce and a vegetable.