Thin slices of beef are filled with a savory bread crumb stuffing, rolled, browned in butter and simmered until tender in a sauce of condensed onion soup, red wine and mushrooms. Serve over a bed of hot buttered noodles.

Beef Roulades

3 pounds boneless bottom round roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup butter
2 cups soft bread crumbs
1 garlic clove, minced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
1 (10 1/2-ounce) can condensed onion soup, undiluted
1 cup red wine
1/2 cup sliced mushooms

1 (16-ounce) package noodles

1/4 cup butter, softened

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

Makes 6 to 8 servings.