Sunday, May 19, 2013
Beef & Bacon Wraps
Beef and bacon come together to create these pleasant palate-pleasers. Using top sirloin ensures that the meat will melt in your mouth. For a larger group, double the batch.
At a glance
- 1 1/2 lb. top sirloin, lean
- 1 lb. bacon
- 1 cup onion, chopped
- 1 1/3 cups butter
- Cut the beef into strips that should be approximately 1-inch wide and the same length of the bacon strip, about 1/8 inch thick. Serve hot.
- Make the beef bacon wraps by laying a strip of bacon on a strip of beef and wrapping the two meats together so that the beef is on the outside when you finish folding. 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, sauté onions and butter until onions are tender. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice. Cover the skillet and simmer about 2 hours.
Ready in 2 hours 20 minutes