Beef Wrapped Pickles Recipes

Steps:

• In small bowl, mix cream cheese and horseradish. Spread about 2 tablespoons cream cheese mixture over each slice of roast beef.
• Cut each piece of roast beef crosswise into 12 strips. Roll each pickle half in roast beef strip. Refrigerate 1 hour (pickle-filled beef rolls will be easier to secure on toothpicks).
• For each, thread 1 tomato half on toothpick, then secure beef on pickle with toothpick.

Steps:

• Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
• Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
• Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
• Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
• Add onions to pan and fry until soft & beginning to brown, stirring frequently.
• Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
• Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
• Remove string/toothpicks and discard bay leaf prior to serving.
• Serve with rice or potatoes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
• Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Steps:

• Using paper towels, gently pat the pickles and the meat slices dry.
• Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
• On a cutting board, or clean surface, lay out 1 slice of deli meat (if the meat is sliced thin enough to have holes, use two slices, one on top of the other) and gently spread with cheese mixture.
• Lay one pickle along the edge of the meat and roll up tightly.
• Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
• Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.

Steps:

• Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender., Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.