Rolled Beef Stuffed With Bacon Ham Recipes

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!

STUFFED HAM ROLLS

Steps:

• In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.

ROLLED BEEF STUFFED WITH BACON & HAM

Steps:

• Place bread in shallow bowl. Add water; let stand 5 min. Meanwhile, cut roast across the grain into 12 slices; pound to 1/8-inch thickness.
• Remove bread from water; squeeze to remove excess water. Place bread in medium bowl. Add ham, bacon, garlic and Italian seasoning; mix well. Spread onto beef slices; roll up tightly, starting at one short end of each slice. Secure with wooden toothpicks.
• Heat olive oil in large skillet on medium heat. Add beef rolls; cook 10 min. or until evenly browned on all sides, turning occasionally. Add tomatoes; sprinkle with pepper. Cook 10 min. or until beef is done and sauce is thickened. Remove and discard toothpicks before serving.

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.

BEEF ROLLS WITH HAM AND VEGETABLES STUFFING

Steps:

• Combine 1 cup onion, bacon and carrot in heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes. Mix in ham, then breadcrumbs. Cool filling completely.
• Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle. Spread 1 1/2 teaspoons mustard over each beef slice. Spoon 3 tablespoons ham mixture onto center of each slice. Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides. Place 1 pickle wedge parallel to 1 long side on each beef slice. Fold in short sides. Roll meat over pickle jelly roll style, enclosing filling completely. Secure with toothpicks. (Can be made 4 hours ahead. Cover and chill).
• Melt butter in heavy large skillet over medium-high heat. Add 1 cup onion; sauté until golden, about 8 minutes. Mix in paprika. Add beef rolls; turn to coat with butter. Add broth; bring to boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.
• Using tongs, transfer beef to platter. Tent with foil. Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.
• Remove toothpicks from beef. Top meat with sauce and serve.

BACON AND RICE CABBAGE ROLLS RECIPE - (4.2/5)

Steps:

• 1. In a large bowl, combine the rice, salt and pepper. 2. In a small frying pan on medium-low heat, melt the 2 tablespoons of margarine. Add the onion and fry until the onion is soft and translucent. Add the onion mixture to the bowl of rice. 3. In a small saucepan over medium heat, add the tin of tomato soup, the 1/2 cup of margarine, and the water. Cook until the margarine is completely melted and the mixture is smooth. This tomato sauce will be used to spread over each layer of cabbage rolls. 4. Line bottom of roaster with leaves. Place the cabbage rolls in the roaster so that they're quite snug, and after you complete a layer of cabbage rolls, ladle on some of the tomato soup mixture. Top with all of the remaining tomato soup mixture. 5.Preheat oven to 350 F. Cover the roaster with a lid or with tin foil and bake for about 2 hours, or until the cabbage leaves are tender when they're pricked with a fork. Variations: -Tomato rice filling: Make these cabbage rolls even more tomato-y by cooking the rice in equal parts water and tomato juice. -Mushroom rice filling: Simply add 1 to 2 cups of chopped and cooked mushrooms to the rice. -Bacon rice filling: Add 1 cup of crispy cooked bacon to the rice.

BEST STUFFED BACON ROLLS

Steps:

• In a mixing bowl combine bread crumbs, chopped apple, chopped onion, parsley, salt and pepper.
• Add milk and egg; mix well.
• Cut each slice of bacon in half crosswise. Shape crumb mixture into balls, using one rounded teaspoon for each. Wrap each ball in half of bacon slice; secure with a metal or wooden pick.
• Place bacon wraps on a wire rack set in a baking pan. Bake in a 375 deg. F oven for 30 to 35 minutes or till bacon is brown.
• Serve immediately.

MUSHROOM-STUFFED BEEF TENDERLOIN

Steps:

• In a skillet, cook bacon until crisp.
• Remove bacon; crumble and set aside.
• Drain skillet, reserving 1 tablespoon drippings.
• In the drippings, saute the mushrooms, onion and garlic until tender.
• Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
• Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
• Pinch meat together along the seam and secure with toothpicks.
• Combine butter with Parmesan cheese and brush over top and sides of meat.
• Press the remaining bread crumbs onto butter mixture.
• Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
• Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
• If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
• Let stand for 10 minutes, then remove toothpicks before slicing.