- Fri Nov 05, 2010 11:39 am #134495
you can use either steak or backstraps, slice about a 1/4 in. thick, pound them with a meat mallet trying to keep them a little longer than they are wide. finely dice up some onions and peppers(hot if you like), season the meat with onion salt, garlic salt, and black pepper. cut up some bacon a little longer than the meat, put some diced onoions and peppers on the meat, lay a strip of bacon on top and starting at one end roll it up and push a toothpick through it to hold it together. fry up a few pieces of bacon to get a little fat in the pan. fry the roll ups until they get a little brown on both sides,pour out any remaining grease, if you like, then mix up a can of mushroom soup with a can and a half of water and pour over the top,put lid on fry pan and put in 350 deg. oven, for a couple of hours, turning the meat halfway through, you can remove the lid and let the soup thicken a little, sometimes it starts to thicken before hand , so just add alittle water as needed. it can also be put in slow cooker with the soup after it's browned. don't be swallowing the toothpicks!!!!!
Last edited by encore on Thu Jan 12, 2012 7:53 pm, edited 1 time in total.