| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef Roulades

2 large eggs, hard-boiled and chopped
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 onion soup
1 cup red wine
1/2 cup sliced mushoom

1 (16-ounce) package noodles

1. Slice a boneless bottom round roast into 1/4-inch slices. Sprinkle 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 the chopped hard-boiled eggs, 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. Serve Beef Roulades and sauce over bed of noodles.

Makes 6 servings.