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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 1/2 pounds (1/2-inch-thick) round steak |
3/4 pound ground beef |
1/4 cup finely crushed cracker crumbs |
2 tablespoons minced onion |
1 teaspoon poultry seasoning |
1/2 clove garlic, crushed |
3/4 teaspoon salt |
3 tablespoons vegetable oil |
1 1/2 pounds small boiling onions |
1 tablespoon bottled brown bouquet sauce |
1/8 cup all-purpose flour |
1 (10 1/2-ounce) can beef broth, undiluted |
2 1/2 cups burgundy or other dry red wine |
1 tablespoon chopped fresh parsley (optional) |
1 pound fresh mushrooms, halved |
1 bay leaf |
hot buttered noodles (optional) |
Directions:
1. Trim fat from steak; pound steak to 1/8-inch thickness, and cut into 10 pieces. Set aside.
2. Combine ground beef, cracker crumbs, onion, poultry seasoning, garlic, and salt; mix well. Place 1 heaping tablespoon stuffing on each piece of steak. Roll up each piece jellyroll fashion; tie each end with string.
3. Brown beef rolls on all sides in hot oil in large skillet; transfer to a small roasting pan, reserving pan drippings in skillet. Set rouladen aside.
4. Brown onions in reserved pan drippings. Remove onions to roasting pan; reserve pan drippings in skillet. Set aside.
5. Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.
6. Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.
7. Pour wine mixture over rouladen and onions; add bay leaf. Top with mushrooms. Cover and bake at 350° for 1 hour, Remove bay leaf before serving. Sprinkle with parsley, and serve with hot buttered noodles, if desired.
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