Reviewed: Aug. 18, 2009

Good idea, but bad technique. The rolls were really greasy and the bacon was soft. After cooking as described in the recipe, I would use only 1 Tablespoon of butter, you would need to put these rolls under a broiler to crisp or brown up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tamara Tiz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

I use sour pickles also with these,omg soooo good, family love em

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hatty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2008

Glorified pigs in a blanket! These tasted pretty good, although it took a LONG time. Just because of time restraints, this definitely won't be an "after-work" weeknight recipe... but I might make them again sometime in the future. My husband enjoyed them more than I did, so maybe it's just a guy thing. Beef and bacon! LOL I had a little bit of a hard time keeping the temperature low enough to just simmer. The butter kept boiling no matter how low I put it. I finally had to remove it from the burner completely for around 10 minutes to let it cool down and then return it to lowest heat setting for the duration. I added some chopped garlic to the butter and onions. About halfway through the simmering, I added a little chopped piece of garlic to the top of each roll. This gave it a little bit of extra flavor. (I also salt and peppered to taste)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

We are divided on this one. My husband loved it. I hated it. The beef tasted a lot like pot roast, which is ok, but not what I had expected. The bacon was awful. It was soft, but not chewy. I can't describe it, but I thought the texture of the bacon was disgusting. I did like the onions. I put them in the food processor when done and they made a nice gravy. I will not eat this again, but I know my husband will be asking me to make it. I give it 2 stars, he gives it 5.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2008

These were very easy to prepare even though the cooking time is long. The meat becomes tender and it has a nice flavor. They could be done as appetizers or as a main course. I will definitely make these again. They are great on their own but I think for variation they could be served with a red wine sauce, a blue cheese sauce or some other kind of sauce. I am going to try that next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

raynorra

Cooking Level: Intermediate

Home Town: Robbinsville, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

These are awesome! Top sirloin was too expensive, so I changed a letter and went with tip sirloin :) And I used various seasonings before rolling. The broth makes good gravy, too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mark Kowitz

Cooking Level: Intermediate

Home Town: Grand Haven, Michigan, USA

Living In: Hudsonville, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

LOVE IT!! I will admit, I didn't think I would like it as much. The 2 hours of simmer is well worth the wait. I added a little garlic but I add garlic to everything. Overall: A++ I will make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FilletMyong

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

Great recipe. I used mustard on the beef and than a little pepper. No salt but a medium salted bacon. It is a recipe i will use again. My family liked it too. Anneke

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Anneke Bekkers

Cooking Level: Intermediate

Home Town: Eindhoven, Noord-Brabant, Netherlands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2007

These were so easy to make. They cant be healthy, but they were very tasty and filling.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura

Cooking Level: Beginning

Home Town: Lewiston, Idaho, USA

Living In: Sagle, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2007

I pounded my steak first, froze it for half an hour & then cut bacon-sized strips out of it. I also clarified my butter because of the long cook time. Allrecipes gives instructions here http://allrecipes.com/HowTo/Clarifying-Butter/Detail.aspx but it's easier to do in the microwave using a glass container, so that you can see the milky layer. These were incredibly tender & loaded w/ flavor, particularly since I served them w/ Mouthwatering Whiskey Grill Glaze (an allrecipes recipe). Great recipe. Thanks, Kelly Scraper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2007

great recipe I added a little brown sugar to the liquid.when it comes to the simmering I think two hours is too long and if the temp is too low it gels and if it is too high it overcooks.a taste extravaganza.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

R.A.N

Cooking Level: Intermediate

Home Town: Concord, North Carolina, USA

Living In: Ocala, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2007

even though the final result came out tasting good, this was WAY too much of a hassle. the cook time was way too long for the results i got. and there were soggy problems so i braised them quickly at the end. just cooking them was unappealing, as it cooked in the butter. people liked them, but i wouldn't make them again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

genchild

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2007

won't make again. The beef was overdone and I didn't like the wet bacon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2007

I made this for a party and it was a big hit. The recipe called for to much butter but otherwise it was perfect. I will definitly make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MOORES0

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2007

i made these as an appetizer--cutting them into pieces. they were the only plate that was finished! very tender and the flavor from the carmelizing of the onions was superb!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

deb

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2007

Have some meat in the freezer that's needing used up so thought I'd give this a shot. The good points: They were good. :-) They also cooked well -- I many times have trouble with things that are rolled up getting burnt on the outside while not getting done on the inside. These started getting overdone in wee little spots, which annoyed me, but I seem to be more picky about that than most people. So I was overall happy with the results. They also are kind of interesting looking and I'd love to make mini ones for appetizers. The bad points: they were a hassle. I cut the meat as frozen as I could to make that easier, and once cut they were easy to roll. But still a bit of hassle for an everyday meal. (I used them for a main dish.) They are also quite fattening so not something I'd want to make too often. Maybe cutting meat into 1/8" strips helped burn off some fat. LOL. I sometimes wish we could do half points (4.5)... but I chose to knock it down to 4 just because of the hassle and fat factors. Just as a note, I too do not like onions cooked like this, but took the advise of another reviewer and made it with the onions for the added flavor and then just scraped them aside.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Erimess

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2006

Maybe I didn't do this right somehow, but when this was simmering, after 30min the butter was starting to brown but the rolls weren't cooked yet, so I discarded the burning butter and added some fresh butter back to the pan. After another 30mins the rolls were burnt, and well over done. I couldn't save anything and had to throw it away. What a waste.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MEWUBHERVARD

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Christchurch, Canterbury, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2006

These were really good! I added minced garlic. We actually made these for a lazy Sunday appetizer meal. Thanks for the post.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2006

This was a big hit, and welcome suprise. made a double batch and they were all gone by the end of the night. The only down side was the cost, but well worth it for the right occasion.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

heetmiser

Cooking Level: Intermediate

Living In: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2006

These were only ok - I had high hopes from the good reviews, but for me they were actually too fatty. I must prefer bacon on the crisp side, because to have it that soft and tender was unappealing. People seemed to like them, but there were a lot leftover, so they may have just been being nice. Very tender and flavorful, but skip these if you dont like the texture of the white fatty part of meat.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Buffalo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Beef Bacon Rolls

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!