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Vegetable Beef Rolls's picture
  Egg 1 , beaten
  Ground beef 1 1⁄2 Pound
  Shredded carrot 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Bacon slices 12
  Italian salad dressing 1⁄2 Cup (8 tbs)

Combine egg and ground beef; mix well.
Divide meat mixture into six portions.
On waxed paper flatten each meat portion into a 6x4-inch rectangle.
Combine carrot, onion, green pepper, celery, salt, and pepper.
Divide vegetable mixture into six portions.
Pat one vegetable portion onto each meat rectangle.
Roll up each rectangle as for jelly roll Wrap two slices of bacon around each of the rolls and secure with wooden picks.
Place rolls in shallow baking dish.
Pour salad dressing over; let stand at room temperature about 1 hour, turning occasionally to moisten all sides.
Remove meat rolls from dressing, reserving marinade.
Grill rolls over medium coals for 20 to 25 minutes, turning to grill all sides and brushing with reserved dressing occasionally.
Remove picks before serving.

Recipe Summary

Side Dish

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