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.