Awwww! There is nothing like a slab of meat that you roll bacon into before eating. After all bacon is man’s best friend, right?
I love to cook. Not everything that I make is a winner but I think this one is definitely a keeper. The MUSTARD BEEF ROLLS, garlic mashed potatoes, and corn took about 2 hours total to put together (50 minutes of that time was the beef in the oven). The dish was not necessarily difficult, and I would say that I would do it again in the future.
I think that the following things could have made it a little eaiser though:
- The recipe called for crumbled bacon and making that upfront from breakfast or the night before might have made the process a little eaiser and cut back some of the cleanup. This could cause a problem if you want to use the bacon drippings, but you could use butter instead.
- See if you can have the butcher cut the flank steaks into (5) 2″x5″ pieces ahead of time – pretenderized. This way you know that the size is all ready for you to add the mix too as soon as it is ready.
The hardest part really comes from trying to roll the beef and keep the stuffing intact, but once you get them together, there is not that much left to do. You put them into the flour, fry until they start to brown, add the wine, and then cook for 50 minutes.
My wife described them as tasting like little meatloafs. Which is probably a pretty fair description of what they tasted like. So if you are up for a little experiment, check out the recipe below, and remember to “Spice up your kitchen with something new.”
Click here for recipe: Mustard Beef Rolls
The Cooking Carpenter 