BEEFY CORDON BLEU

Beefy Cordon Bleu image

Provided by Pat Duran

Time 45m

Number Of Ingredients 15

Previous Next

2 lb lean ground beef
2 tsp seasoned salt
1 Tbsp dehydrated onions
2 Tbsp worcestershire sauce
1 tsp black pepper
1/3 c milk
3 slice swiss cheese,cut each in 1/2
6 slice canadian bacon, leave whole
1 large egg beaten with 1 tablespoon water
1 c 1/2 cup italian bread crumbs mixed with 1/2 cup panko crumbs
1/3 c butter
GRAVY
10 3/4 oz can of golden mushroom soup
1 c milk
1 tsp flour and salt and pepper to taste

Steps:

1. In a large bowl mix together and shape into balls then into patties about 1/4 inch thick the meat, salt,milk,onion, Worcheshire sauce,and pepper.
2. Top each patty with 1/2 slice of cheese.Then a slice of Canadian bacon.
3. Roll up each patty in jelly-roll fashion. Beat together the egg and water in a pie pan.In another pie pan place the bread crumb mixture.
4. Dip meat rolls into egg mixture, then into bread crumbs to coat well.
5. Saute meat rolls in the melted butter in skillet. Browning well for 5 minutes on each side. Heat oven to 350^. Remove meat rolls to a lined cookie sheet with sides and bake for 25 minutes while making the gravy.
6. To the skillet, after meat rolls are out ,add the soup and milk,whisk together and sprinkle with the flour,salt and pepper. Heat slowly, stirring constantly and scraping brown bits from bottom of pan, until bubbly hot. Server over meat rolls.
7. Gravy. NOTE: Slice rolls in thin rounds place on crackers or toast pieces top with a little cheese, heat in microwave a few seconds for appetizers. OR slice lengthwise for cold sandwich with lettuce and mayo...