Beef Roulades Recipe

Ingredients

• 2 large eggs, hard-boiled and chopped
• 3 pounds boneless bottom round roast
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup butter
• 2 cups soft bread crumbs
• 1 garlic clove, minced
• 3 tablespoons chopped fresh flat-leaf parsley
• ¼ cup freshly grated Parmesan cheese
• 1 (10 ½-ounce) can onion soup
• 1 cup red wine
• ½ cup sliced mushoom
• 1 (16-ounce) package noodles

How to make Beef Roulades

1. Slice a boneless bottom round roast into ¼-inch slices.
2. Sprinkle with salt and pepper; set aside.
3. Melt ¼ cup butter in a large skillet and add soft bread crumbs and garlic; saute for 2 minutes, stirring constantly.
4. Stir in the chopped hard-boiled eggs, chopped parsley and freshly grated Parmesan cheese.
5. Divide evenly and spoon onto the beef slices; roll each piece jelly roll fashion and secure with toothpicks.
6. Melt ¼ cup butter in the skillet and brown the rolls over medium heat.
7. Combine onion soup (undiluted), red wine, and sliced mushrooms; pour over the beef.
8. Cover, reduce the heat, and simmer for 1 hour, or until tender.
9. Remove the toothpicks before serving.
10. Prepared noodles as directed.
11. Serve Beef Roulades and sauce over bed of noodles

Notes