Beef Roulades

Fry bacon in a large, heavy skillet (one that can be covered.) Reserve fat in pan. Pound the strips of steaks until they are 1/8″ thick. Crumble the bacon. Mix bacon, breadcrumbs, cheese, onion, egg and parsley – season with a little pepper. Pat the stuffing on the steaks, roll up the steaks and secure with toothpicks, or string.

Dredge the roulades in flour and sear in the reserved bacon fat. Remove and set aside. Add chopped onion, carrots and garlic – cover – and cook for about 5 minutes.

Add stock, wine, tomato sauce and thyme. Bring to a boil, reduce heat. Return roulades to pan, cover and simmer for 1.5 hours.

Serve with rice, noodles, or polenta – and plenty of fresh bread to soak up the sauce!!