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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often. | 2. Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain. | 3. Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well. | 4. Cut a deep pocket into the long side of the roast, almost all the way through. | 5. Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals. | 6. Place on rack in roasting pan. Pour water into bottom of pan. | 7. Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness. | 8. Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices. | 9. Red Wine Sauce: | 10. Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth. | 11. Heat and stir for 1 minute. | 12. Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain. | 13. Serve over slices of beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin roast	4 1/2	lb		2305.2052	0.0	466.7531	34.8841
cooking oil	2	teaspoons		-	-	-	-
bacon	3	slices	chopped	350.28	1.0752	10.6008	33.3396
breadcrumb	2	cups		-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
horseradish	2	tablespoons	creamed	14.4	3.387	0.354	0.207
black pepper	1	teaspoon	coarse ground	5.773	1.4708	0.239	0.075
water	1/2	cup		0.0	0.0	0.0	0.0
purpose flour	1/4	cup		-	-	-	-
beef broth	2	cups		33.6	0.192	5.472	1.056
red wine	1	cup		-	-	-	-
horseradish	2	tablespoons	creamed	14.4	3.387	0.354	0.207
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.