| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Entree’, To post | 6 | Servings | |
INGREDIENTS
| 6 | sl | Sirloin Tip Roast, Trimmed*, cut in wedges |
| Flour | ||
| Salt And Pepper | ||
| 2 | Carrots | |
| 1 | Onion | |
| 1 | Green Pepper | |
| 3 | sl | Bacon, uncooked |
| 3 | tb | Bacon Fat -Sauce— |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/4 | ts | Salt |
| 2 | c | Milk |
| 1/2 | c | Mushrooms, drained |
| 1 | tb | Parsley, minced |
| 1 | ts | Worcestershire Sauce |
INSTRUCTIONS
FOR THE BEEF: Coat meat well with mixture of flour, salt and pepper. Cut each carrot into 3 pieces. Cut onion into 6 wedges and green pepper into 6 strips. Slice bacon strips into 3 pieces each. Place a piece of uncooked bacon, carrot, onion, and green pepper on each piece of meat, and roll up. Tuck under ends to keep begetaables inside the roll. Insert wooden picks through folded ends and through center of each roll. Melt fat in skillet. Slowly brown meat rolls on all sides Place meat rolls in casserole. FOR THE SAUCE: Melt butter; blend in flour, salt, and pepper. Heat until it bubbles. Remove from heat and gradually stir in milk. Return to heat and cook rapidly, stirring constantly, until sauce thickens. Add mushrooms, parsley and Worcestershire sauce. Pour over meat. Cover sasserole and bake at 350° for 1 to 1 1/2 hours or until meat is tender when pierced with a fork. Serves: 6 Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 NOTES : *Cut 1/4" thick Recipe by: Mrs. Leslie Hawker Posted to MC-Recipe Digest V1 #642 by Bill Spalding <billspa@icanect.net> on Jun 12, 1997
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