Onion Stuffed Beef Rolls
Beef stuffed with onion & bacon and baked in ale - contributed by Kathy Westburg
  • ¼ inch thick boneless round steak cut into 3 by 6 inch strips
  • Salt and pepper
  • 1 bottle of brown ale or dark beer.
  • 1 large onion, chopped
  • 1 egg yolk
  • 4 sliced cooked bacon, chopped
  • ¾ C. fresh bread crumbs
Combine stuffing ingredients in a bowl.

Roll stuffing up in a strip of the beef and secure with a toothpick.  Place beef rolls in a baking dish and season with salt and pepper.

Pour ale over beef rolls and bake in a 350º F oven for about 1 hour or until browned.

Onion Stuffed Beef Rolls is featured in The Search for Ivan Goroh

Metric, Celsius, & Gas Mark Equivalencies

Kathy Westburg is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.

A Boke of Gode CookeryThe Historical Cookery Page

Onion Stuffed Beef Rolls © 1998 Kathy Westburg | This page © 2000 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence