Beef Roll-Ups with Bacon & Carrot in Tomato Sauce

Ingredients

• 600 g (about 1.3 lb) beef (top sirloin, top round, or similar) cut into thin slices and pounded thin with a meat mallet
• 150 g (about 5 oz) bacon, in strips
• 2 medium carrots (≈200 g / 7 oz), cut into matchsticks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 400 ml tomato sauce (about 1 2/3 cups, roughly 1 standard 14–15 oz can)
• 2 tablespoons (≈30 ml) neutral oil (vegetable or canola)
• 1/2 cup (120 ml) water
• 1 tablespoon cornstarch dissolved in 2 tablespoons water (optional, to thicken)
• 1 tablespoon breadcrumbs (for dusting, optional)
• 1 tablespoon butter (optional, to add shine)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Season the steaks with salt and pepper. If the slices are very thick, pound lightly to thin them out.
2. Place a strip of bacon and 2–3 carrot matchsticks at one end of each steak and roll tightly; secure with toothpicks if needed. Lightly dust with breadcrumbs if you want a more even sear.
3. Heat the oil in a large pan over high heat and sear the beef roll-ups on all sides until browned (about 2 minutes per side). Remove and set aside.
4. In the same pan, reduce to medium heat, add the onion and sauté until translucent. Add the garlic and sauté another 30 seconds.
5. Add the tomato sauce and the water, stir well and scrape the bottom of the pan to incorporate browned bits. Adjust salt and pepper.
6. Return the beef roll-ups to the pan, reduce heat to low, cover and cook for 25–30 minutes, turning halfway through, until the carrots are tender and the meat is cooked.
7. If you prefer a thicker sauce, stir in the dissolved cornstarch and cook uncovered for 2–3 minutes until the sauce thickens.
8. Finish with the butter off the heat for shine, remove the toothpicks (if used) and serve hot.

Tips

• Use very thin slices of beef or ask the butcher to slice thin so they roll easily and cook evenly.
• Searing the rolls on high heat helps lock in juices and prevents the bacon from releasing too much fat during cooking.
• If making ahead, reheat slowly over low heat so the sauce absorbs more flavor.

Variations

• Replace the carrot with blanched green beans for a greener, crisper version.
• Add 1/4 cup red wine to the sauce before simmering for a deeper flavor.

FAQ