Steak And Bacon Roll Ups

Contributed By: Randy Rusnak AKA Big R

Ingredients:

You will need:
A couple of pounds of round steak. Ask your butcher to score it. If you have a meat tenderizer that will poke flaver channels in to the round steak, by all means use it.
Thick sliced bacon. Get a couple of pounds of that as well. You can't have to much bacon around.
The larger, round, toothpicks.
Meat scissors to cut the meat or, you can use your favorite cutting implement.
Scissors work best for me.
Pepper.
Flower.
Editor’s note:
. Please don't change any of these
Ingredients. You can't improve this recipe if you want to keep it true to form. Believe me I have tried.

Method:

You could use a nonstick pan to brown and simmer the roll ups. A cast iron pan works best.
***I would either use a crock pot or a: You guessed it, a pressure cooker. I would recommend an electric pressure cooker but a stove top will do.
How to prepare.
Cut the round steak as close as you can in to strips as long as your thick sliced bacon.
Place a slice of bacon on top of each strip of round steak. Roll them so the bacon is on the outside.
Stick several toothpicks in the rolls to hold the bacon in place.
Now it’s time to make your flower mix.
Take about a cup of flower. You could always use the remainder of the flower you
don't use and set a side for the gravy.
Add a bit of pepper to the flower to taste,
Dip your steak rolls in to the flower mixture. Make sure each one is well coated. Shake off the excess.
Brown them on both sides either in the pan or we talked about or in a pressure cooker. Electric pressure cookers have a browning cycle.
I don't use any oil because the bacon has plenty for browning.
Do not get rid of the drippings. Just let them stay in your cooker or pan.
Add two cups of water in the pressure cooker or pan or crock pot.
Pressure cook on hi for 45 minutes.
If using a pan, cook for around two hours until fork tender. If in a crock pot, cook for around 4 hours on high or 8 on low.
When they are done, remove the roll ups. Use the drippings to make a gravy. Add the rest of the flower you used to make the roll ups and more flower if you need it to make a thick gravy.
Add a bid of water if you need it. If not, don't add more water. Your gravy will
be to thin. Add sault and pepper if you desire. I don't add sault. There is enough in the bacon. Stir the gravy until thick.
You can serve this with boiled potatoes run through a potato ricer. That’s my favorite. Or you can mash the potatoes
If you wish.
I hope you love these as much as I.
Watch the toothpicks. Don’t eat them. That’s not part of the pleasure of this meal.

Helpful Hints:

A comment here. This recipe is quite simple. It has been a family treat since the 1930's. It has been passed down from my great grandmother to my grandmother to my dad and i passed this recipe to my son Ryan. Now its coming to you. Cense that time
I have adaptet it a bit. Its better then it was. They just fall apart.
Really the only alteration I have made is I cook them in a pressure cooker.
In closing, if my foot were rapped in bacon, I would eat it.


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