Beef Roulades

Recipe Ingredients

3 lbs	1362g / 48oz	Sirloin*
1/3 cup	78ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
1 1/2 cups	165g / 5.8oz	Sliced carrots
1/2 cup	73g / 2.6oz	Chopped green pepper
1/2 cup	31g / 1.1oz	Sliced onion
1/4 cup	49g / 1.7oz	Butter or margarine
1		Whole tomatoes**
1 lb	454g / 16oz	Sausage meat
1		Beef bouillon cube
1/2 cup	73g / 2.6oz	Fine dry bread crumbs
1 cup	237ml	Boiling water
1/4 cup	15g / 0.5oz	Flour
2 tablespoons	30ml	Flour

Recipe Instructions

*Sirloin should be cut into slices about 1/2-inch thick

**Canned whole tomatoes in tomato puree or Tomato Sauce

Trim excess fat from meat; cut each piece into 3 portions. Pound meat on both sides with mallet to 1/16" thickness. Sprinkle meat lightly on both sides with salt and pepper. Cook chopped onion and green pepper in melted butter until tender, stirring occasionally; set aside. In bowl or food processor, mix sausage, cooked vegetable mixture and bread crumbs. Spoon about 3 tablespoons stuffing onto each slice of meat.

Roll up; secure with toothpicks. Roll meat rolls in the 1/4 cup flour. Heat oil in large frying pan; add meat and cook until lightly browned on all sides. Reduce heat; remove meat from frying pan; add carrots and sliced onion. Cook vegetables, stirring occasionally until crisp-tender. Return meat to pan ; add tomatoes. Dissolve bouillon cube in boiling water; add to tomatoes.

Cover frying pan; cook 60-70 minutes over low heat until meat is tender.

Remove from heat. Place meat rolls in warm serving dish. Pour meat gravy into 1-quart measuring PM cup. Skim off 3 tablespoons fat; return it to frying pan. Skim off remaining fat and discard.

Blend the 2 tablespoons four into fat in pan. Gradually add gravy in measuring cup; cook over low heat until thickened, stirring constantly. Serve gravy over meat rolls.

Source:
Mrs. Leslie Hawker

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