Beef Roulades

BEEF ROULADES
Very tasty, great for that Sunday dinner and you only need around 1 3/4 lbs [800 g] of beef. Serves 6.
6 slices	Raw bacon, diced	6 slices
3/4 cup	Onion, finely chopped	175 mL
6 slices	White bread, toasted and cubed	6 slices
3 tbsp	Fresh parsley, chopped	50 mL
1/4 tsp ea.	Basil, Thyme & Marjoram leaves, chopped	1 mL ea.
1/4 cup	Butter, melted	50 mL
1/2 tsp.	Salt	2 mL
1 3/4 lbs	Round steak, cut 1/2-inch [1 1/2 cm] slices	800 g
	Salt and pepper, to taste
10 oz can	Beef Broth	285 mL can
3/4 cup	Water	175 mL
15 oz can	Herb tomato sauce	425 mL
2 tbsp	Butter	25 mL
3/4 lb.	Mushrooms, thinly sliced	375 g
Sauté bacon and onion, until bacon is crisp and onion is tender. Toss bread, parsley, basil, thyme, marjoram and 1/2 tsp. [2 mL] salt in a bowl. Stir in bacon mixture and 1/4 cup [50 mL} melted butter. Reserve for meat stuffing. Pound meat very thin, season on both sides with salt and pepper. Spread each piece of meat with a little stuffing mixture, roll meat and secure with toothpick. Place meat rolls in large skillet and add beef broth, water and herb tomato sauce. Cook slowly for 1 hour turning occasionally. When done, remove roulades to serving platter. Heat 2 tbsp [25 ml] butter in second skillet, add mushrooms and cook until tender. Stir into the sauce and pour over the meat rolls.

BEEF ROULADES