Roulades Of Beef With Crabmeat Stuffing

• 4 (1 lb.) sirloin steaks (1/2-inch thick)
• 2 large eggs, beaten
• 1/2 c. tomato juice
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. Worcestershire sauce
• 2 (6 oz.) cans crabmeat, drained or 3/4 lb. fresh crabmeat, drained and flaked
• 1 c. fine, dry bread crumbs
• 2 Tbsp. chopped fresh parsley
• 1/4 c. butter or margarine, melted
• 1 (10 oz.) can beef broth, undiluted
• 1 1/2 c. Chablis or other dry white wine
• 2 Tbsp. chopped fresh parsley
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp. salt
• 2 c. small fresh mushrooms
• 2 Tbsp. butter or margarine, melted
• 2 Tbsp. cornstarch
• 1/3 c. cold water
• hot cooked brown rice or wild rice

1. Trim fat from steaks.
2. Place steaks between 2 sheets of wax paper.
3. Flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
4. Cut each steak into 6 rectangles.

eggs, tomato juice, lemon juice, salt, worcestershire sauce, crabmeat, bread crumbs, parsley, butter, beef broth, chablis, parsley, garlic, bay leaves, salt, mushrooms, butter, cornstarch, cold water, brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=493431 (may not work)