Rolled Steak
This dish is one that has taken me about 33 years to figure out. I had this dish as a kid and into my teens, however, I never got the recipe from my mom. My aunt sent me her version which I had tried many, many times, but it was so salty that my husband and I could not eat it. I knew that my mother’s version had a gravy but I could not quite figure out what the ingredients were. One of my favorite hobby’s is to read cookbooks. Sometimes they inspire me or help me to figure out a recipe that I have been working on, or have an idea about. Well, about a month ago, I was reading a cookbook and it clicked. Even though the recipe I was reading was not even close to this recipe, it gave me an idea on how to make this one. So, I decided to try it again. I made two versions – one that was baked in the oven and the other in the slow cooker. I also made it with a dark, beefy gravy. After lots of cooking, the one in the slow cooker was the winner! Winner, winner steaks rolls dinner! I DID IT! I finally had recreated the dish. The meat was so tender and fell off the toothpick. It is served over mashed potatoes or my favorite, yolk-free wide egg noodles. They are so light and fluffy – perfect for the steak rolls and gravy. My daughter’s boyfriend said he could eat all of them – they were so good!
Now my version uses already cooked bacon which is perfect because you get the bacon flavor without all the grease. Not to mention, the bacon IS cooked through and you don’t have to worry about it being raw.
There is a bit of prep time, but after that, it is smooth sailing because the slow cooker does the rest for you. All you have to do is cook the noodles and add a salad, and dinner is ready. Another alternative is to add cutup carrots to the slow cooker and, voila, there is your veggie. It tastes even better the next day for leftovers. Let’s get cooking!
Rolled Steak
For the rolls:
10 slices of top round steak sliced very thin (may have to ask the butcher to cut it for you)
2 packages fully cooked bacon
½ cup of flour
1 teaspoon salt
½ teaspoon black pepper
Toothpicks
4 Tablespoons butter
1 (16 oz.) bag baby cut carrots (optional)
1 (12 oz.) package egg noodles (extra broad or dumplings noodles)
In a medium bowl, combine the flour, salt, and pepper. Stir and set aside. Take a slice of the steak and put it between two sheets of plastic wrap. With a meat mallet, beat it until about 1/8 inch thick. Slice the piece of steak lengthwise to have two long pieces of steak. Working with one of the pieces, place 1 ½ pieces of bacon on it. Roll it up and secure it with a toothpick. Repeat with the remaining pieces of steak and bacon. After the rolls are complete, dredge each one in the flour-salt mixture. Place on a plate. In a large skillet, heat the butter on medium heat until melted. Place about 4 to 5 rolls in the pan and brown on each side. Place browned rolls in a slow cooker. Repeat with the remaining rolls. Once all the rolls are browned, make the gravy.
For the gravy:
8 Tablespoons flour
4 ½ Tablespoons butter, softened
4 cups of beef consommé
2 teaspoons Worcestershire sauce
¼ teaspoon garlic powder (optional)
¼ teaspoon onion powder (optional)
½ teaspoon beef bouillon base (optional)
1 (8 oz.) package baby portabella mushrooms, washed and sliced
Heat a large pot on medium heat. Add the flour and butter and stir continuously until a roux is formed, about 2 minutes. Slowly pour in half of the beef consommé while stirring vigorously with a whisk. Once smooth and lump free, add the rest of the beef consommé, the Worcestershire sauce, the onion powder, garlic powder, the beef bouillon base, and baby mushrooms. Boil until thick and smooth, about 3 to 4 minutes. Taste and season with salt and pepper. Pour gravy over the steak rolls. Cook on low for 6 to 7 hours or on high for 5 to 6 hours.
Cook the noodles according to package directions. Serve steak rolls over the noodles and top with the gravy.
Rolled Steak
Ingredients
- 10 slices of top round steak sliced very thin (may have to ask the butcher to cut it for you)
- 2 packages fully cooked bacon
- ½ cup of flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Toothpicks
- 4 Tablespoons butter
- 1 (16 oz.) bag baby cut carrots (optional)
- 1 (12 oz.) package egg noodles (extra broad or dumplings noodles)
- 8 Tablespoons flour
- 4 ½ Tablespoons butter, softened
- 4 cups of beef consommé
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
- ½ teaspoon beef bouillon base (optional)
- 1 8 oz. package baby portabella mushrooms, washed and sliced
Instructions
- In a medium bowl, combine the flour, salt, and pepper. Stir and set aside.
- Take a slice of the steak and put it between two sheets of plastic wrap.
- With a meat mallet, beat it until about 1/8 inch thick.
- Slice the piece of steak lengthwise to have two long pieces of steak.
- Working with one of the pieces, place 1 ½ pieces of bacon on it. Roll it up and secure it with a toothpick. Repeat with the remaining pieces of steak and bacon.
- After the rolls are complete, dredge each one in the flour-salt mixture. Place on a plate.
- In a large skillet, heat the butter on medium heat until melted.
- Place about 4 to 5 rolls in the pan and brown on each side.
- Place browned rolls in a slow cooker. Repeat with the remaining rolls.
- Once all the rolls are browned, make the gravy.
- Heat a large pot on medium heat.
- Add the flour and butter and stir continuously until a roux is formed, about 2 minutes.
- Slowly pour in half of the beef consommé while stirring vigorously with a whisk. Once smooth and lump free, add the rest of the beef consommé, the Worcestershire sauce, the onion powder, garlic powder, the beef bouillon base, and baby mushrooms.
- Boil until thick and smooth, about 3 to 4 minutes. Taste and season with salt and pepper.
- Pour gravy over the steak rolls. Cook on low for 6 to 7 hours or on high for 5 to 6 hours.
- When ready to eat, cook the noodles according to package directions.
- Serve steak rolls over the noodles and top with the gravy.