Bacon and Chorizo Stuffed Beef Roulades

Are you ready to take your dinner game to a whole new level of meaty madness? Hold onto your aprons, folks, because today we’re diving into the deliciously daring world of Bacon and Chorizo Stuffed Beef Roulades! Imagine tender slices of beef, cozied up with crispy bacon and spicy chorizo, all rolled into a flavor fiesta that’ll have your taste buds doing the Macarena. Yes, you heard me right—this dish will make your mouth (and belly) dance!

Ever wondered how to turn a humble steak into a culinary masterpiece that’ll make your neighbors jealous and your dog do tricks for a bite? Look no further! This recipe is the ultimate meat lover’s dream, combining the smoky seduction of bacon, the fiery flair of chorizo, and the juicy perfection of beef into one glorious roulade. And guess what? It’s easier than wrestling a greased pig at a county fair!

So, dust off your chef’s hat, and let’s get rolling! Whether you’re a kitchen ninja or someone who still burns (keto) toast, this Bacon and Chorizo Stuffed Beef Roulades recipe is your ticket to dinner-time glory. Impress your family, wow your friends, and maybe even earn a standing ovation from your mom. Plus, with its irresistible combination of flavors, it’s outrageously delicious! Ready to beef it up and roll with the best?

Bacon and Chorizo Stuffed Beef Roulades

Welcome to the FAQ section, where I answer all your burning questions about the Bacon and Chorizo Stuffed Beef Roulades! Whether you’re wondering if you can make a vegetarian version (spoiler: you can’t) or if your cat can join in on the meaty fun, I’ve got you covered. Prepare for a mix of helpful tips, laugh-out-loud moments, and a healthy dose of meat-loving wisdom. Let’s dive in, shall we?

What cut of beef should I use for this recipe?

Great question! For the best results, go with thinly sliced beef like flank steak or top round. These cuts roll up nicely and cook to tender perfection. If you’re feeling adventurous, you could even try using a cut from your last arm-wrestling match with a cow (just kidding, stick to the flank steak).

Can I use a different type of sausage instead of chorizo?

Absolutely! While chorizo adds a delightful spicy kick, feel free to substitute it with your favorite sausage. Just remember, the spicier the sausage, the more your taste buds will salsa!

Do I really need to use toothpicks to secure the roulades?

Unless you have a magical way of keeping those meaty rolls together, yes, toothpicks (or German Rouladennadeln, like I have here) are essential. They’re like tiny bouncers ensuring the bacon and chorizo stay put. Plus, the perfect-looking rolls give you an excuse to say, “Look, I made meat sushi rolls!”

What if I don’t have butter or tallow for searing?

No worries! Ghee is your next best bet. Just avoid using vegetable oils or motor oil—they are equally terrible for your health and your skillet.

Can I make this recipe ahead of time?

Yes, you can prepare and cook the roulades a day or two in advance and keep them in the fridge. Just don’t let them roll away! When you’re ready to eat, reheat them in a skillet for a quick and easy dinner.

How should I serve these roulades?

Serve them with the delicious sauce from the skillet—they don’t need anything else! Personally, I eat them simply with butter as I have lately noticed that I benefit from a really high-fat diet. Well, you can serve them even a side of “I can’t believe I made this” pride, if you want.

My roulades fell apart! What did I do wrong?

It sounds like you might have missed the toothpicks or overstuffed the beef. Remember, moderation is key—both in stuffing roulades and in life. (Well, what is moderation is relative, after all.) If all else fails, call it a deconstructed roulade and pretend it’s a fancy new trend.

Can I eat the toothpicks?

While they might add a certain crunch, I recommend removing the toothpicks before serving. Your dentist will thank you. And you save a huge amount of money as dentist visits tend to become vastly expensive.

What should I do if my cat steals a roulade?

First, take a deep breath. Then, calmly explain to your cat that stealing is wrong and offer them a less spicy treat. If that doesn’t work, consider hiring a cat therapist.

Can I make a vegetarian version of this recipe?

Umm, why do you even ask if you can make a vegetarian version of a dish that’s essentially a meat lover’s dream wrapped in more meat? In this case, absolutely not! Trying to make a vegetarian version of this incredibly meaty recipe is like trying to make a fish swim on land—it’s just not going to happen. This recipe is unapologetically carnivorous, and any attempt to veggie-fy it would be, well, a bit absurd. So, if you’re looking for a vegetarian dish, it’s best to search elsewhere. This one’s for the meat enthusiasts!

Is it normal to dream about these roulades after making them?

No worries, it’s completely normal. In fact, if you don’t dream about them, you might need to make another batch to get it right. Sweet dreams and happy cooking!

Step-by-Step Instructions: Bacon and Chorizo Stuffed Beef Roulades

Lay out 1 1/2 lbs (680 g) of thinly sliced beef.

Grab your meat tenderizer and give those slices a good pounding. Think of it as a stress-relief exercise—the beef should be nice and flat by the end, and your mind calm.

Place a slice of bacon on each piece of beef. It’s like giving your beef a snug bacon hug.

Add 1—2 tablespoons of crumbled or diced chorizo (4 oz or 115 g total) on top of the bacon. Imagine you’re sprinkling spicy fairy dust—magical and delicious—because that’s what it is!

Roll up each beef slice tightly like you’re making a beefy burrito.

Secure with toothpicks (or Rouladennadeln). Toothpicks are the unsung heroes, keeping everything in place like tiny meat security guards.

Heat a tablespoon or two (or more!) butter or tallow in a skillet over medium-high heat. It’s time to get sizzling!

Sear the beef roulades on all sides…

…until they’re beautifully browned. This is your chance to show off your flipping skills—just don’t toss them on the floor! By the way, it’s best to use kitchen tongs to turn the rolls.

Pour about 1/2 cup (120 ml) of water into the skillet to keep things juicy. Think of it as a little hydration break for your roulades.

Turn the heat to a minimum, cover the skillet with a lid, and let the roulades simmer for about 2—3 hours or until they are irresistibly tender. This is their slow-cooking, flavor-melding nap time.

Looking good!

Once ready, remove the toothpicks (or Rouladennadeln).

Serve immediately with the liquid from the skillet as a sauce. Bask in the glory of your meaty masterpiece and prepare for applause (or at least satisfied grunts) from your dinner guests.

 

How I Came Up with Carnivore’s Dream Recipe

It was the middle of a hectic week, and my to-do list was longer than a giraffe’s neck. Between juggling my online store orders, managing inventory, packing products, and keeping my one-woman business running smoothly, I needed a dinner idea that was quick, easy, and, most importantly, carnivorous enough to satisfy my meat-loving soul. Enter the Bacon and Chorizo Stuffed Beef Roulades—a recipe born out of sheer desperation and a deep, unyielding love for all things meaty.

One chaotic day, I opened my fridge to find it stocked with everything except the one thing I craved: meat. Inspiration struck, and I envisioned a dish so meaty and delicious that it would make even the most stressful day feel like a triumph. With a newfound sense of purpose, I dashed to the grocery store, determined to make my vision a reality. I grabbed a huge chunk of beef, a package of bacon slices, and some chorizo, and hurried back home with my culinary treasures.

With a meat tenderizer in one hand and a look of fierce determination in the other, I flattened the sliced beef like my life depended on it. Then, I wrapped them up with bacon and chorizo, creating what I can only describe as the ultimate meat lover’s burrito.

As the roulades sizzled in the skillet, the kitchen filled with a mouthwatering aroma that even my dear friend, who had popped over for a long visit, couldn’t ignore. He wandered in, nose first, and asked, “What smells so good?” That’s when I knew I was onto something. After a long simmer and a lot of anticipation, I served the roulades with the savory skillet sauce, hoping for the best.

To my delight, he took a bite and really liked the recipe, suggesting it was worth publishing in my blog. Later, when my 13-year-old son tried the leftovers, he gave me a rare and cherished thumbs-up, solidifying my culinary success. And me? I was just happy to have created a dish that was not only delicious but perfectly fit my carnivore diet.

So there you have it–a recipe born from a whirlwind week, loved by a dear friend, a picky teen, and yours truly. If this doesn’t prove that necessity is the mother of culinary invention, I don’t know what does!

Here’s the recipe for you to enjoy:

Nutrition information	In total	Per serving if 4 servings
Protein	183.5 g	45.9 g
Fat	109.0 g	27.2 g
Net carbs	1.4 g	0.3 g

Tips for Variations

Looking to jazz up your Bacon and Chorizo Stuffed Beef Roulades? Whether you’re a carnivore or a keto enthusiast, these tasty variations will elevate your dish. From cheesy additions to herb infusions, these tips will help you customize the recipe to your liking. Let’s get creative!

Carnivore Variations

If you’re all about animal-based ingredients and nothing but animal-based ingredients, here are three variations that will make your inner carnivore roar with delight:

1. Cheese Please: Add a slice of your favorite hard cheese (like cheddar or gouda) inside each roulade. Cheese is technically part of the carnivore diet, and it adds a creamy, melty goodness.
2. Ground Meat Swap: Instead of chorizo, use cooked and crumbled ground beef, pork, or chicken. This keeps the dish strictly carnivorous while adding a different texture and flavor.
3. Sour Cream Sauce: After simmering the roulades, remove them from the skillet and add a generous dollop of thick sour cream to the remaining liquid. Mix well to create a rich, carnivore-friendly sauce to drizzle over your roulades.

Keto Variations

For those following a keto diet, here’s how you can tweak this recipe to keep it low-carb and high-fat:

1. Herby Filling: Add fresh herbs like sage or thyme inside each roll before securing with toothpicks. They’ll infuse the dish with aromatic goodness and elevate the flavor without adding any carbs.
2. German-Inspired Roulades: For a German twist, instead of chorizo, add a strip of unsweetened pickled cucumber (dill pickle) inside each beef roll before securing with toothpicks. The tangy pickle adds a delightful contrast to the rich, meaty flavors and gives a nod to traditional German beef roulades.
3. Mustard and Onion Kick: Spread a thin layer of unsweetened Dijon mustard and sprinkle some onion powder on the bacon before adding some crumbled and cooked ground pork instead of chorizo. This adds a zesty, flavorful kick that pairs perfectly with the hearty meat.

Feel free to mix and match these variations to suit your dietary needs and taste preferences. And don’t forget to check out my other carnivore recipes. Happy cooking!

General Prattling

Oh, what a week it’s been! If you’ve ever wondered what it’s like to juggle a one-woman business, let me tell you—it’s a wild ride. First, let’s talk about the great pumpkin puree disaster of 2024. I ordered a huge batch of pumpkin puree cans for my online store, only to have them all arrive looking like they’d been through a blender. The company kindly sent a replacement delivery, but guess what? All but one of those cans were damaged, too! So now, I have 71 damaged pumpkin puree cans. Free pumpkin puree, anyone? Just kidding… kind of.

On a brighter note, I visited a local sausage company yesterday to test out their machinery for my jerky project. Making jerky is a labor of love, but it’s also incredibly time-consuming. My private community is completely nuts about my jerky, so I’m trying to speed up the process before launching it to the big audience. Fingers crossed that the new machinery will help me churn out jerky faster than ever!

And speaking of new products, my online store just got a major upgrade. I finally got my hands on additive-free pork rinds (yes, FINALLY!), four varieties of puffed cheese, and five varieties of sugar-free, plastic-free chewing gum. As soon as I sent out a newsletter about the new items, my shelves were empty in a flash! So, I’ve ordered a much, much bigger batch of those and hope they’ll last longer this time. Or not—I’m not complaining if they sell out again!

So, that’s the scoop from my end. Between damaged pumpkin puree and jerky adventures, there’s never a dull moment around here. Stay tuned for more culinary escapades and, as always, talk to you next week!