Vegetable Beef Rolls Recipe
Ingredients
| Egg | 1 , beaten | |
| Ground beef | 1 1/2 Pound | |
| Shredded carrot | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Bacon Slices | 12 | |
| Italian salad dressing | 1/2 Cup (16 tbs) |
Directions
Combine egg and ground beef; mix well.
Divide meat mixture into six portions.
On waxed paperflatten 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; 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.
Divide meat mixture into six portions.
On waxed paperflatten 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; 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.
Chef
