Prep 30 mins
Cook 2 hrs 30 mins
One of my guests' favorite dinner party dishes and certainly one of mine! Pop it in the oven and forget about it for 2 hours. Add the onions and mushrooms and thirty minutes later it's done. This is a very rich main course than needs only plainly cooked potatoes/noodles, a well chilled green salad with an oil and vinegar dressing and crusty bread to mop up the gravy.
- 1 1⁄4 lbs round steaks, cut 6 1/4 inch slices from a top of
- 1⁄4 cup breadcrumbs
- 3⁄4 lb bulk pork sausage
- 2 tablespoons minced onions
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 6 slices bacon
- 3 tablespoons butter
- 1⁄4 cup flour
- 2 beef bouillon cubes, dissolved in
- 1⁄2 cup hot water
- 2 1⁄2 cups Burgundy wine
- 1 bay leaf
- 1 lb white pearl onion, peeled
- 1 lb mushroom, sliced
- Preheat oven to 350°F.
- Combine bread crumbs, sausage, onion, poultry seasoning, garlic powder and salt.
- Place 1/6 of the stuffing in the center of each steak slice and roll up tucking in the ends.
- Wrap each roll with a bacon slice and secure with kitchen string.
- Heat butter in the bottom of a heavy Dutch oven, brown meat on all sides and remove with a slotted spoon.
- Add flour to the pan, stirring until smooth, add bouillon and combine.
- Pour in burgundy, add bay leaf and return beef rolls to the pan.
- Cover and cook 2 hours.
- Add onions and mushrooms and cook 1/2 hour.
I can't rate this with stars because I have tried 4 times to get it to work as written. I love the basic premise but I can't seem to get the rolls to stay together, tied or not. The whole recipe is just lovely and we do enjoy it. Thanks for a great starting point for a roulade recipe. That means a lot!