From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.


  • 2-1/2 pounds round steak, 1/8 inch thick
  • 3/4 pound ground pork
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 clove garlic, crushed
  • 2 Tablespoons finely chopped onion
  • 1/4 pound salt pork, sliced thinly into 8 slices; or
  • 8 slices bacon
  • 3 Tablespoons butter
  • 1-1/2 pounds whole, small white onions, peeled
  • 1/3 cup flour
  • 1 Tablespoon meat extract paste
  • 1 can beef bouillon, undiluted
  • 2-1/2 cups red wine
  • 1-1/2 pounds fresh mushrooms
  • 1 bay leaf
  • 1 Tablespoon chopped parsley


Wipe beef with damp paper towels; cut into 8 pieces (approximately 4 inches by 6 inches).  Combine ground pork, poultry seasoning, salt, garlic and chopped onion.  Toss lightly to mix well.  Place about 2 Tablespoons of mixture on each piece of beef; roll up, starting roll on short side of steak slice.  Wrap each roll with a thin strip of salt pork or bacon and tie with a heavy thread. 

In hot butter in a Dutch oven, brown the roulades on all sides, removing them as they brown.  Add the whole onions and brown on all sides.  Remove pan from heat.  Stir in flour and meat extract paste.  Gradually stir in bouillon and wine.  Bring to boiling point, stirring constantly.  Return roulades to Dutch oven.  Add mushrooms and bay leaf.  Bake, covered, in a 350 degree oven for 2 hours, or until meat is tender.  If sauce seems thick, thin with a little more wine. 

To serve, discard bay leaf and remove thread from roulades.  Arrange in center of a large heated platter.  Surround with the onions and mushrooms.  Sprinkle with chopped parsley. Allow 1 to 2 roulades per person.

8 roulades

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