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Roulade of Beef Recipe

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This recipe for Roulade of Beef, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Saturday, November 15, 2008


1 diced onion
4 bottom round steaks, 1/2 lb. each, 1/4" thick
Salt and pepper
1/4 tsp. rosemary
Dill pickle
8 slices bacon
2 Tbsp. shortening
1/2 cup flour
2 Tbsp. paprika
1 clove garlic, finely chopped
1/4 tsp. thyme
1/4 tsp. marjoram
2 cups warm beef broth
1 cup tomato puree
1 cup red wine

Preheat oven to 350.

Salt and pepper steaks. Sprinkle rosemary and half of the diced onions. Cut dill pickle into 4 slices. Place on steak and roll up. Fasten with toothpicks.

Heat shortening in a skillet and saute roulades over high flame for 2-3 minutes each side. Place in casserole. Add remaining onion to skillet and saute for 5-6 minutes. Add flour, paprika, garlic, thyme and marjoram; blend well. Add broth slowly, stirring constantly. Add tomato puree and bring to a boil. Cook until thickened and smooth, stirring while it cooks. Pour sauce over roulades and bake for one hour ten minutes. Before done, add 1 cup red wine to roulades.

Serve over buttered noodles.




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