Beef Roulades

  • June 9, 2015
  • By Granville Harlow
  • Comments Off on Beef Roulades
  • in
roulades-74323_6403 lbs. beef roulade slices
1/2 c. butter
2 c. soft bread crumbs
1 clove minced garlic
2 hard boiled eggs, grated
2 tsp. parsley
1/2 c. Parmesan cheese
1 can undiluted onion soup
1 c. burgundy or dry red wine
1/2 c. sliced mushrooms
Saute garlic and bread crumbs in 1/4 cup butter for 2 minutes, stir in eggs, parsley and cheese. Spoon 1/3 cup of bread crumb mixture on each beef slice. Roll jelly roll fashion; secure with toothpicks.Brown rolls in 1/4 cup butter over medium heat. Combine soup, wine and mushrooms; pour over beef. Cover, reduce heat and simmer 1 hour or until tender. Serve over rice. Serves 6.Source: cooks.com

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