Beef Stroganoff Roll-Ups

2 cups camto beefsliced thinly

salt and pepperto taste

4 tbsp oil

1 ⅓ cups mushroomssliced

2 tbsp garlicminced

¼ cup red onionsliced

⅓ cup all-pupose flour

½ cup dark rum

2 cups beef stock

1 cup all-purpose cream

lasagna sheetshalf-cooked

Toppings

chopped bell pepper

chopped bacon

grated cheese

Season Camto strips with salt and pepper. On a pan over high heat, sear the camto strips in oil until completely browned. Remove from pan.

In the same pan, saute mushroom slices until browned, a few minutes. Add onions, garlic, and flour then continue sautéing for a few more minutes until onions turn translucent and flour turns slightly brown.

Deglaze pan with Tanduay and add beef broth. Stir over heat until slightly thickened. Cornstarch may be added if not thick enough. Mix in cream and beef then reduce.

Layer some beef over a lasagna sheet and roll it up. Place each roll in a muffin tin cup and ladle in some more sauce on top. Top with bacon bits, bell pepper, and cheese.

Bake for 10 minutes and serve hot.

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Beef Stroganoff Roll-Ups