Yield
10 servings

How to Make It

Step 1

Trim fat from steak; pound steak to 1/8-inch thickness, and cut into 10 pieces. Set aside.

Step 2

Combine ground beef, cracker crumbs, onion, poultry seasoning, garlic, and salt; mix well. Place 1 heaping tablespoon stuffing on each piece of steak. Roll up each piece jellyroll fashion; tie each end with string.

Step 3

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.

Step 4

Brown onions in reserved pan drippings. Remove onions to roasting pan; reserve pan drippings in skillet. Set aside.

Step 5

Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.

Step 6

Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.

Step 7

Pour wine mixture over rouladen and onions; add bay leaf. Top with mushrooms. Cover and bake at 350° for 1 hour, Remove bay leaf before serving. Sprinkle with parsley, and serve with hot buttered noodles, if desired.

Oxmoor House Homestyle Recipes

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