Title: Beef Roulades
Categories: Beef, Main dish
Yield: 6 Servings

3 lb Sirloin*
1/3 c Vegetable oil
1/2 c Chopped onion
1 1/2 c Sliced carrots
1/2 c Chopped green pepper
1/2 c Sliced onion
1/4 c Butter or margarine
16 oz Can whole tomatoes**
1 lb Sausage meat
1 Beef bouillion cube
1/2 c Fine dry bread crumbs
1 c Boiling water
1/4 c Flour
2 tb Flour

*Sirloin should be cut into slices about 1/2-inch thick **Canned whole
tomatoes in tomato puree 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 & 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 01/22/92 4:33 PM
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 03/17/92 2:21 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.

Recipe By :

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