Beef Rouladen

• 1 boneless rump roast (3 lb.)
• salt and pepper
• 1/2 c. butter or margarine, divided
• 2 c. soft bread crumbs
• 1 clove garlic, minced
• 2 hard-cooked eggs, grated
• 3 Tbsp. fresh parsley, chopped
• 1/4 c. Parmesan cheese, grated
• 1 (10 1/2 oz.) can onion soup (undiluted)
• 1 c. Burgundy or dry red wine
• 1/2 c. mushrooms, sliced
• hot cooked rice or wild rice

1. Have butcher slice roast into 6 (1/4-inch thick) slices. Sprinkle beef with salt and pepper; set aside.
2. Melt 1/4 cup butter in a large Dutch oven.
3. Add bread crumbs and garlic; brown 2 minutes, stirring constantly.
4. Stir in eggs, parsley and Parmesan cheese.
5. Spoon 1/3 cup bread crumb mixture on each beef slice.
6. Roll each piece in jelly roll fashion; secure with wooden picks.

rump roast, salt, butter, bread crumbs, clove garlic, eggs, fresh parsley, parmesan cheese, onion soup, red wine, mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634924 (may not work)