- 8 slices smoky, black pepper bacon
- 8 slices beef round (about 1 3/4 pounds), pounded very thin
- Kosher salt and coarse black pepper
- 1 onion, very finely chopped
- 2 cloves garlic, very finely chopped
- 1 bundle flat leaf or curly parsley, chopped
- 3 tablespoons butter, divided
- 2 tablespoons flour
- 1 1/2 cups beef consommé or stock
- 1/2 cup whole milk
- 2 tablespoons Worcestershire sauce
- 2 pounds thin-skinned potatoes, halved or quartered
- 1 pound green beans, trimmed and cut in half
Bake the bacon on a slotted pan at 375ºF until lightly crisped, about 10 minutes. Remove and cool to handle.
Season the thin beefsteaks with salt and pepper. Arrange a slice of bacon on each and top each with a small handful of onion, a pinch of garlic and some parsley. Roll and secure each bundle with a toothpick.
Melt 2 tablespoons butter in a Dutch oven over medium to medium-high heat. Brown the meat bundles evenly; remove to a plate. Add another tablespoon butter to the pan and sprinkle in the flour. Whisk for 1 minute, then whisk in the consommé or stock, milk and Worcestershire sauce. Add the meat back to the pan and reduce the heat to a low simmer. Cover and simmer for 75-90 minutes, until tender.
Boil the potatoes in salted water to tender, 15 minutes. In the last 5 minutes, add the green beans to the pot to cook along with the potatoes.
Remove the meat bundles to a platter. Remove the toothpicks and drizzle a little gravy over top. Toss the drained potatoes and beans with the remaining gravy and serve alongside the the beef bundles.