Beef Rolls Cordon Bleu

From: Burned Toast

On Jan 11, 2007

This was an interesting recipe! It was a bit labor intensive, but I liked the end product. Unlike others here, I did not enjoy the bacon. Maybe if the bacon had been cooked until tender first, I would have liked it. It came out unappetizingly pale pink and fatty (and I looked for the least fatty package). I would look forward to trying paper thin shaved ham. Also, my patties were hard to fit around the mozzarella and the bacon. I had to cut the bacon strips in thirds. I should have halved the mozzarella but did not think of it until later. I needed every bit of the ground beef to patch gaps in the beef rolls before cooking them. I would easily use 2 lbs of ground beef next time to make it easier to form these beef rolls. The gravy was fantastic, and it was my favorite part. It tasted great over a medley of broccoli and cauliflower! I would recommend draining off all fat before adding in the gravy. The next day, I had to chip the layer of fat to get to the gravy underneath. Bleah! This is something I will try again, but as I said, I will use ham, cut the mozzarella in half and stack both to help fit them inside the roll. I will also stretch the recipe to 2 lbs of ground beef. This might also keep the cheese from leaking out, which some of ours did (and others noted here). I will also look forward to topping more veggies with that yummy gravy. One more thing. My 6 year old tasted this and begged me to make it for him every night for the rest of his life! Now that is a compliment!

From: xidmary

On Oct 24, 2006

This is just an excellent recipe. My husband and I both liked it. I added some sour cream to the sauce and used the roasted garlic mushroom soup. Will be making this again. Thanks

From: CrystalB

On Nov 3, 2004

So tasty! If you're like me and have a little one tugging on your leg while you're trying to cook, I have a time-saving tip. Instead of making individual patties, I made one large rectangle on wax paper, topped with ham and cheese and then rolled it up jelly-roll style. This saves on prep time, but you will have to increase the cooking time to about 1 1/2 hours. To serve, just slice the roll. I used cheddar cheese because that's all I had in the house, with Golden Mushroom soup for the gravy and it tasted fantastic.

From: Lightly Toasted

On Jun 23, 2004

what a great idea! this was wonderful....and a huge hit with everyone. And it got my mind working to other modification.....instead of ham and mozzerella (I actually used Swiss) how about ham and blue cheese.....ooooo.....next week!