Roll Mops

03 Oct

Sirloin rolled up with onions and bacon and pan-fried in butter and extra onions.

-By Shirley (Buckner) Salzer


1 ½ lbs top sirloin, lean
1 lb bacon
1 cup chopped onions
3 Tbsp butter
salt and pepper to taste


  1. Cut the beef into strips that are approximately 1-inch wide and the same length or close to the length of the bacon strip.
  2. Lay strip of bacon on strip of beef and lay onions on top of bacon. Roll and hold with toothpick.
  3. In large skillet, brown rolls in butter and leftover onions. Cover and simmer for 30 minutes. Salt and pepper to taste.

Posted by on October 3, 2011 in Main Dishes


2 responses to “Roll Mops

  1. egreens

    January 9, 2014 at 7:54 pm

    My family does this too! Do you know where it originated?

  2. strommenfamilyrecipes

    February 18, 2014 at 12:55 pm

    I’m not sure. I always thought it was an Americanized version of the German “Rouladen” (which I also have as a recipe on this site if you want to check it out).


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