Easy Beef and Bacon Bundles with Worcestershire

Rachel Ray recipe
Easy Beef and Bacon Bundles with Worcestershire
Easy Beef and Bacon Bundles with Worcestershire

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    slices smoky, black pepper bacon

  • 8

    slices beef round, about 1 3/4 pounds, pounded very thin

  • Kosher salt and coarse black pepper

  • 1

    onion, very finely chopped

  • 2

    cloves garlic, very finely chopped

  • 1

    bundle flat or curly parsley, chopped

  • Toothpicks

  • 3

    tablespoons butter, divided

  • 2

    tablespoons flour

  • 1 1/2

    cups beef consommé or stock

  • 1/2

    cup whole milk

  • 2

    tablespoons Worcestershire sauce

  • 2

    pounds thin-skinned potatoes, halved or quartered

  • 1

    pound green beans, trimmed and cut in half

Directions

Bake bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle. Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick. Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in flour. Whisk 1 minute then whisk in consommé or stock, milk and Worcestershire. Add meat back to the pan and reduce heat to low simmer. Cover and simmer 75-90 minutes until tender. Boil potatoes in salted water to tender, 15 minutes. Add green beans in the last 5 minutes to pot to cook along with potatoes. Remove meat bundles to a platter. Remove toothpicks and drizzle a little gravy over top. Toss drained potatoes and beans with remaining gravy and serve alongside beef bundles.

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