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Source: Houston Junior League Cookbook

Beef Roulades
Try this great tasting recipe for a different kind of beef dish.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 2 hours
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2 1/2 pounds round steak, 1/8-inch thick
3/4 pound ground pork
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 clove garlic, crushed
2 tablespoons onion, finely chopped
1/4 pound salt pork, sliced thinly into 8 slices or 8 slices bacon
3 tablespoons butter
1 1/2 pounds white onions, whole, small, peeled
1/3 cup flour
1 tablespoon meat extract paste
1 can beef bouillon, undiluted
2 1/2 cups red wine
1 1/2 pounds fresh mushrooms
1 bay leaf
1 tablespoon parsley, chopped




Wipe beef with damp papper towels; cut into 8 pieces (approximately 4" x 6"). Combine ground pork, poultry seasoning, salt, garlic and chopped onion. Toss lightly to mix well. Place about 2 tablespoons of mixture on each piece of beef; roll up, starting roll on short side of steak slice. Wrap each roll with a thin strip of salt pork or bacon and tie with a heavy thread. In hot Dutch oven, brown the roulades on all sides, removing them as they brown. Add the whole onions and brown on all sides. Remove pan from heat. Stir in flour and meat extract paste. Gradually stir in bouillon and wine. Brin to boiling point, stirring constantly. Return roulades to Dutch oven. Add mushrooms and bay leaf. Bake, covered, in a 350 degree oven for 2 hours, or until meat is tender, If sauce seems thick, thin with a little more wine. To serve, discard bay leaf and remove thread from roulades. Arrange in center of a large heated platter. Surround with the onions and mushrooms. Sprinkle with chopped parsley. Allow 1 or 2 roulades per person.




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