Beef Roulades

• 1 14 lbs round steaks, cut 6 1/4 inch slices from a top of
• 14 cup breadcrumbs
• 34 lb bulk pork sausage
• 2 tablespoons minced onions
• 1 teaspoon poultry seasoning
• 12 teaspoon garlic powder
• 12 teaspoon salt
• 6 slices bacon
• 3 tablespoons butter
• 14 cup flour
• 2 beef bouillon cubes, dissolved in
• 12 cup hot water
• 2 12 cups Burgundy wine
• 1 bay leaf
• 1 lb white pearl onion, peeled
• 1 lb mushroom, sliced

1. Preheat oven to 350F.
2. Combine bread crumbs, sausage, onion, poultry seasoning, garlic powder and salt.
3. Place 1/6 of the stuffing in the center of each steak slice and roll up tucking in the ends.
4. Wrap each roll with a bacon slice and secure with kitchen string.
5. Heat butter in the bottom of a heavy Dutch oven, brown meat on all sides and remove with a slotted spoon.
6. Add flour to the pan, stirring until smooth, add bouillon and combine.
7. Pour in burgundy, add bay leaf and return beef rolls to the pan.
8. Cover and cook 2 hours.
9. Add onions and mushrooms and cook 1/2 hour.

breadcrumbs, pork sausage, onions, poultry seasoning, garlic, salt, bacon, butter, flour, bouillon cubes, water, wine, bay leaf, white pearl onion, mushroom

Taken from www.food.com/recipe/beef-roulades-54917 (may not work)