Beef Roulades

• 6 slices Bacon
• 6 slices Rump, Bottom Round, Or Top Round Steak
• 1 cup Fresh Breadcrumbs
• 1/2 cups Grated Parmesan Cheese
• 13 cups Finely Chopped Onion
• 1 whole Egg
• 1/4 cups Chopped Parsley
• 1/2 cups Flour
• 1/2 cups Chopped Onion
• 1/2 cups Chopped Carrot
• 3 cloves Chopped Garlic
• 1 cup Beef Broth
• 1 cup Red Or White Wine
• 1 cup Tomato Sauce Or Puree
• 1/2 teaspoons Dried Thyme
• Salt And Pepper, to taste

1. Fry bacon in a large, heavy skillet (one that can be covered.)
2. Reserve fat in pan.
3. Pound the strips of steaks until they are 1/8 thick.
4. Crumble the bacon.
5. Mix bacon, breadcrumbs, cheese, onion, egg and parsley season with a little pepper.
6. Pat the stuffing on the steaks, roll up the steaks and secure with toothpicks, or string.
7. Dredge the roulades in flour and sear in the reserved bacon fat.
8. Remove and set aside.
9. Add chopped onion, carrots and garlic cover and cook for about 5 minutes.
10. Add stock, wine, tomato sauce and thyme.
11. Bring to a boil, reduce heat.
12. Return roulades to pan, cover and simmer for 1.5 hours.
13. Serve with rice, noodles, or polenta and plenty of fresh bread to soak up the sauce!
14. !

bacon, fresh breadcrumbs, parmesan cheese, onion, egg, parsley, flour, onion, carrot, garlic, beef broth, red, tomato sauce, thyme, salt

Taken from tastykitchen.com/recipes/main-courses/beef-roulades-2/ (may not work)