Who says ground beef is boring? The Beef & Bacon Bundle takes ground beef up a notch with a roll that is elegant enough to serve to company. As promised to you @CDNbeefrecipes Twitter feed, The Bundle has ARRIVED!
Make it on a weeknight and your family will do a double-take. After all, since when did Thursday get to be so special? And since the recipe makes two (2) cute rolls, you can bake them both to serve a family of 4 to 6 or bake just one and freeze the other to serve a household of 1, 2 or 3. Here’s an ah-ha moment: The Bundle makes a great easy (and budget-wise) Date Night Dinner.
Inspired by the team at the Canada Beef’s new Culinary Centre of Excellence in Calgary, The Beef & Bacon Bundle can be switched up with all kinds of creative options. Try some of these out:
- tuck in a few blanched asparagus spears before you do the roll up
- try some minced Kalamata olives mixed in with the sautéed mushrooms
- switch up the seasonings to oregano or thyme, trade in the blue cheese for grated parmesan and add some minced sundried tomatoes to the mushrooms
Let us know if you take this recipe for a spin and be sure to comment back with whatever customization you come up with — make it Mexican, Moroccan, Indian or Asian — go crazy! After all, there’s never too many cooks in our kitchen!
Here are some quick pic’s to help you see now to make your Bundle (complete recipe follows):
Lay on the bacon — and then layer with seasoned ground beef, sautéed mushroom mix – add in cheese and minced Kalamata olives if you like.
The Bundle is so cute and classy!
We baked the Bundle in the oven and on the barbecue – using indirect heat and placing on a veggie grill rack. How to get indirect heat in the barbecue: Preheat barbecue with all burners on. Turn off one burner — place your Bundle on the grill over top of the burner that is turned off. Close the lid and your barbecue will work like an outdoor oven. Monitor the barbecue to keep the temperature at a constant medium to medium-high (about 400°F).
Let Bundle stand for 5 minutes or so before slicing with a sharp knife to serve.
- 9 to 11 thin slices bacon
- 1 small Spanish or sweet onion, diced
- 4 cloves garlic, minced
- 2 tsp minced fresh rosemary and/or sage leaves
- 1 pkg (227 g) sliced Cremini mushrooms (about 2 cups diced)
- 1 tsp salt, divided
- Fresh ground pepper
- 1 lb lean ground beef
- 1 egg, lightly beaten
- 2 tbsp bread crumbs
- Dash Worcestershire sauce
- 1 tbsp crumbled blue cheese (optional)
- [b]Dice[/b] 1 slice of bacon; place in heavy non-stick skillet along with a splash of vegetable oil, onion, garlic, rosemary and/or sage. Cook and stir over medium-high heat, seasoning with 1/2 tsp salt and some pepper, until onion is softened. Remove half of mixture to a large bowl.
- Add mushrooms to skillet; cook and stir until mushrooms soften and any liquid evaporates.
- [b]Add beef [/b]to onion mixture in the bowl. Mix in egg, bread crumbs and season with Worcestershire, pepper and remaining 1/2 tsp salt.
- [b]Place[/b] 4 or 5 bacon slices side by side on foil or parchment-lined baking sheet ; place a second set of bacon slices on the foil or parchment. Divide the ground beef mixture between to 2 sets of bacon slices, spreading to edges of bacon. Divide the mushroom mixture between the 2 sets of bacon slices, layering onto the ground beef. Top both with blue cheese (if using). Left edge of paper so it is easy to roll up the bundles, rolling up the bacon strips lengthwise.
- [b]Bake Bundles[/b]*, seam side down, on the lined baking sheet in a 350°F oven for 35 to 45 minutes, until a digital instant read thermometer reads 160°F (71°C). Let stand for 5 minutes or so before slicing with a sharp knife to serve. [b]ALTETNATE COOKING METHOD: [/b]Place Bundles in a veggie grill basket or surface, and bake by indirect heat on the barbecue using medium heat.
- [b]*NOTE:[/b] You can wrap up a Bundle in foil and pop into a freezer bag to freeze for up to 3 months. Cook from frozen, allowing about 50% more baking time.