Beef Rouladen

Ingredients

• 1  bay leaf 
• 10.5 ounce beef broth undiluted canned
• 0.3 cup cracker crumbs crushed finely
• 0.1 cup flour all-purpose
• 1 pound mushrooms fresh halved
• 0.5 clove garlic crushed
• 0.8 pound ground beef 
• 1 tablespoon bottled brown bouquet sauce 
• 2 tablespoons onion minced
• 1.5 pounds onions boiling
• 1 teaspoon poultry seasoning 
• 2.5 pounds round steak ()
• 0.8 teaspoon salt 
• 3 tablespoons vegetable oil 
• 2.5 cups burgundy dry red

Equipment

• frying pan
• oven
• roasting pan

Directions

1. Trim fat from steak; pound steak to 1/8-inch thickness, and cut into 10 pieces. Set aside.
2. Combine ground beef, cracker crumbs, onion, poultry seasoning, garlic, and salt; mix well.
3. Place 1 heaping tablespoon stuffing on each piece of steak.
4. Roll up each piece jellyroll fashion; tie each end with string.
5. Brown beef rolls on all sides in hot oil in large skillet; transfer to a small roasting pan, reserving pan drippings in skillet. Set rouladen aside.
6. Brown onions in reserved pan drippings.
7. Remove onions to roasting pan; reserve pan drippings in skillet. Set aside.
8. Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.
9. Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.
10. Pour wine mixture over rouladen and onions; add bay leaf. Top with mushrooms. Cover and bake at 350 for 1 hour,
11. Remove bay leaf before serving.
12. Sprinkle with parsley, and serve with hot buttered noodles, if desired.