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.

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