Ingredients
- 1 ½ lbs. round steak
- 4 in strips of bacon cuthalf
- 1 medium onion sliced
- 1 clove garlic minced
- 1 Tblsp. Worchester sauce
- ¼ cup water
- 1 can of tomato soup undiluted
- 2 Tblps. flour in a shallow bowl or pie plate
- 2 Tblsp. bacon fat or olive oil
- salt and pepper
Instructions
- In a skillet, fry bacon just long enough to cook meat and release some grease in the pan,
- or microwave bacon for 4 minutes. Bacon will still be very flexible.
- Cover steak with plastic wrap and pound to tenderize and flatten some.
- Sprinkle with salt and pepper.
- Cut steak into strips about 4 inches by 2 inches.
- Lay a piece of bacon and a slice of onion on each steak strip, roll up tightly and secure
- with a toothpick.
- Season flour with a shake of salt and pepper. Roll each pinwheel in flour mixture.
- In hot skillet, with bacon fat or olive, brown pinwheels on all sides to caramelize, adding
- in leftover pieces of onion and steak.
- When pinwheels are browned, put into a crockpot (scraping all the bits of flavor off of the
- pan’s bottom too) and add garlic, tomato soup and water.
- Cover and cook for 3 hours on high or 6 hours on low. Serve over mashed potatoes.
- Mom added the tomato soup, if you’re not a fan, replace with cream of mushroom.
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