Beef Roulade

For Zoe, who seemed to enjoy these.

1 boneless bottom round roast, sliced into 1/4" thick slabs

Stuffing

2 large eggs, hard-boiled and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup butter
2 cups soft bread crumbs
1 garlic clove, minced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese

Gravy

8oz sliced mushrooms
1/2 medium onion, chopped
a sprig of rosemary
1 can tomato sauce
2c beef broth
1 cup red wine
S&P

Preheat oven to 400f degrees.

Prepare the beef: have the butcher slice a boneless bottom round roast into 1/4-inch thick slabs. Sprinkle with salt and pepper; set aside.

Prepare the stuffing: melt 1/4 cup butter in a large skillet and add soft bread crumbs and garlic; sauté for a couple of minutes, stirring constantly. Remove from heat and stir in the chopped hard-boiled eggs, chopped parsley and freshly grated Parmesan cheese.

Combine: divide the stuffing evenly and spoon onto the beef slices; roll each piece jelly roll fashion.

Sear: Melt 1/4 cup butter in the skillet and place rolls into hot pan, flap side down (this will sear the rolls shut. If you’re worried about them coming open, you can put a toothpick in them but I generally find it unecessary. Brown the rolls over medium heat. Place rolls into baking dish

Prepare the gravy: Sauté the mushrooms and onions until soft, along with the sprig of rosemary (I generally don’t chop the rosemary, but leave it intact and remove the entire sprig at the end). Add in the tomato sauce, beef broth, and red wine

Combine: pour gravy over beef. Cover and bake for 1 hour, or until tender.