From the kitchen of The Family’s Traffic Coordinator, Vicky Hofkens
1½ lbs. round steak
4 strips of bacon, cut in half
1 medium onion, sliced
1 clove garlic, minced
1 Tblsp. Worchester sauce
¼ cup water
1 can of tomato soup, undiluted
2 Tblps. flour, in a shallow bowl or pie plate
2 Tblsp. bacon fat or olive oil
Salt and pepper
In a skillet, fry bacon just long enough to cook meat and release some grease in the pan,
or microwave bacon for 4 minutes. Bacon will still be very flexible.
Cover steak with plastic wrap and pound to tenderize and flatten some.
Sprinkle with salt and pepper.
Cut steak into strips about 4 inches by 2 inches.
Lay a piece of bacon and a slice of onion on each steak strip, roll up tightly and secure
with a toothpick.
Season flour with a shake of salt and pepper. Roll each pinwheel in flour mixture.
In hot skillet, with bacon fat or olive, brown pinwheels on all sides to caramelize, adding
in leftover pieces of onion and steak.
When pinwheels are browned, put into a crockpot (scraping all the bits of flavor off of the
pan’s bottom too) and add garlic, tomato soup and water.
Cover and cook for 3 hours on high or 6 hours on low. Serve over mashed potatoes.
Mom added the tomato soup, if you’re not a fan, replace with cream of mushroom.
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