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This recipe for Rolled Steak with Bacon & Onions, by Richard Ising, is from The Ising Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 lb round steak 1/2" thick 1/2 cup lean chopped bacon strips Medium yellow onion Note: Most round steaks are larger that 1 1/4 lb. Freeze extra steak for swiss steak.
Cut steak into 2" X 4" strips. Approximately 6 strips from a lb round steak (size may vary) Tenderize strips or have steaks run thru the tendering machine at the meat market. Pound each strip until it is about 3" by 5" then salt and pepper. Chop onion and dice bacon into 3/8" squares. Mix onion and bacon together and cover each steak strip with a 1/4" layer of mixture. Roll each strip and pin closed with toothpicks. Brown the steak rolls in skillet with 2 tbsps of vegetable oil then reduce heat, cover and simmer for one hour. Remove steakrolls and make gravy. Return steakrolls to skillet to reheat in the gravy. Serve over rice when steakrolls are hot.
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