|Sirloin tip||1 , sliced|
|Bacon||1 Cup (16 tbs)|
|Dill pickles||1 Tablespoon|
|Cheddar cheese||1 Cup (16 tbs)|
|Onions||2 Small, finely chopped|
|Cut mushrooms||3⁄4 Pound|
|Lemon juice||1 Tablespoon|
|Breadcrumbs||1 Cup (16 tbs)|
|Butter||2 Tablespoon (Sauce:)|
|Flour||2 Tablespoon (Sauce:)|
|Canned condensed consomme soup||10 Ounce|
Have butcher slice sirloin tip paper thin, allowing 2 slices per person.
On each slice of meat, put a piece of raw bacon, strip of dill pickle (cut 1 pickle into 4 slices) and 1 slice of Cheddar cheese.
Make stuffing as follows: Saute onions; add 1/2 pound mushrooms (save a 1/4 pound for sauce) Cook a little longer.
Squeeze lemon juice on top.
Add bread crumbs and unbeaten egg.
Mix to combine.
Divide the stuffing among the pieces of meat and roll each slice up; Secure with toothpicks.
Brown the rolls and transfer to shallow baking dish.
Sauce: Melt butter; add flour and blend; add consomme, stir.
Add 1/4 pound sauteed, sliced mushrooms.
Pour sauce over meat rolls.
Cover tightly with foil and bakel hour in 350 degree F oven.