Recipe - Beef Roll Ups

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 tablespoon Bacon Fat
Sauce
2 tablespoon Butter
2 tablespoon Flour
One fourth teaspoon Salt
2 cup Milk
One half cup Mushrooms, drained
1 tablespoon Parsley, minced
1 teaspoon Worcestershire Sauce

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 350ø
for 1 to 1 One half 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 MCRecipe Digest V1 #642 by Bill
Spalding billspa@icanect.net on Jun 12, 1997