Beef Rouladen

Name: Beef Rouladen
Ingredients: 1 boneless rump roast (3 lb.); salt and pepper; 1/2 c. butter or margarine, divided; 2 c. soft bread crumbs; 1 clove garlic, minced; 2 hard-cooked eggs, grated; 3 Tbsp. fresh parsley, chopped; 1/4 c. Parmesan cheese, grated; 1 (10 1/2 oz.) can onion soup (undiluted); 1 c. Burgundy or dry red wine; 1/2 c. mushrooms, sliced; hot cooked rice or wild rice

12 ingredients

6 steps

Ingredients

1 boneless rump roast (3 lb.)
salt and pepper
1/2 c. butter or margarine, divided
2 c. soft bread crumbs
1 clove garlic, minced
2 hard-cooked eggs, grated
3 Tbsp. fresh parsley, chopped
1/4 c. Parmesan cheese, grated
1 (10 1/2 oz.) can onion soup (undiluted)
1 c. Burgundy or dry red wine
1/2 c. mushrooms, sliced
hot cooked rice or wild rice

Directions

1

Have butcher slice roast into 6 (1/4-inch thick) slices. Sprinkle beef with salt and pepper; set aside.
2

Melt 1/4 cup butter in a large Dutch oven.
3

Add bread crumbs and garlic; brown 2 minutes, stirring constantly.
4

Stir in eggs, parsley and Parmesan cheese.
5

Spoon 1/3 cup bread crumb mixture on each beef slice.
6

Roll each piece in jelly roll fashion; secure with wooden picks.