Beef Rouladen

• 2 1/2 pounds (1/2-inch-thick) round steak
• 3/4 pound ground beef
• 1/4 cup finely crushed cracker crumbs
• 2 tablespoons minced onion
• 1 teaspoon poultry seasoning
• 1/2 clove garlic, crushed
• 3/4 teaspoon salt
• 3 tablespoons vegetable oil
• 1 1/2 pounds small boiling onions
• 1 tablespoon bottled brown bouquet sauce
• 1/8 cup all-purpose flour
• 1 (10 1/2-ounce) can beef broth, undiluted
• 2 1/2 cups Burgundy or other dry red wine
• 1 tablespoon chopped fresh parsley (optional)
• 1 pound fresh mushrooms, halved
• 1 bay leaf
• Hot buttered noodles (optional)

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. Place 1 heaping tablespoon stuffing on each piece of steak. Roll up each piece jellyroll fashion; tie each end with string.
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.
4. Brown onions in reserved pan drippings. Remove onions to roasting pan; reserve pan drippings in skillet. Set aside.
5. Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.
6. Combine brown bouquet sauce and pan drippings; add flour, stirring until smooth. Gradually add wine; cook over medium heat, stirring constantly, until thickened.
7. Pour wine mixture over rouladen and onions; add bay leaf. Top with mushrooms. Cover and bake at 350u0b0 for 1 hour, Remove bay leaf before serving. Sprinkle with parsley, and serve with hot buttered noodles, if desired.

ground beef, cracker crumbs, onion, poultry seasoning, clove garlic, salt, vegetable oil, boiling onions, bouquet sauce, flour, beef broth, red wine, parsley, mushrooms, bay leaf, buttered noodles

Taken from www.myrecipes.com/recipe/beef-rouladen (may not work)