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INGREDIENTS

1 lb Sausage meat
1 c Boiling water
1/4 c Flour
1/4 c Butter or margarine
16 oz Can whole tomatoes**
3 lb Sirloin*
1/2 c Sliced onion
1/2 c Onions ; chopped
1/2 c Green Pepper ; Chopped
1/3 c Vegetable oil
1 1/2 c Sliced carrots
1 Beef bouillion cube
1/2 c Fine dry bread crumbs
2 tb Flour

Servings

INSTRUCTIONS

*Sirloin should be cut into slices about 1/2-inch thick **Canned whole tomatoes in tomato puree Trim excess fat from meat; cut each piece into 3 portions. Pound meat on both sides with mallet to 1/16" thickness. Sprinkle meat lightly on both sides with salt & pepper. Cook chopped onion and green pepper in melted butter until tender, stirring occasionally; set aside. In bowl or food processor, mix sausage, cooked vegetable mixture and bread crumbs. Spoon about 3 tablespoons stuffing onto each slice of meat. Roll up; secure with toothpicks. Roll meat rolls in the 1/4 cup flour. Heat oil in large frying pan; add meat and cook until lightly browned on all sides. Reduce heat; remove meat from frying pan; add carrots and 01/22/92 4:33 PM sliced onion. Cook vegetables, stirring occasionally until crisp-tender. Return meat to pan ;add tomatoes. Dissolve bouillon cube in boiling water; add to tomatoes. Cover frying pan; cook 60-70 minutes over low heat until meat is tender. Remove from heat. Place meat rolls in warm serving dish. Pour meat gravy into 1-quart measuring 03/17/92 2:21 PM cup. Skim off 3 tablespoons fat; return it to frying pan. Skim off remaining fat and discard. Blend the 2 tablespoons four into fat in pan. Gradually add gravy in measuring cup; cook over low heat until thickened, stirring constantly. Serve gravy over meat rolls. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Beef Roulades

1 lb Sausage meat 
1 c Boiling water 
1/4 c Flour 
1/4 c Butter or margarine 
16 oz Can whole tomatoes** 
3 lb Sirloin* 
1/2 c Sliced onion 
1/2 c Onions chopped
1/2 c Green Pepper Chopped
1/3 c Vegetable oil 
1 1/2 c Sliced carrots 
1  Beef bouillion cube 
1/2 c Fine dry bread crumbs 
2 tb Flour

*Sirloin should be cut into slices about 1/2-inch thick **Canned whole  tomatoes in tomato puree Trim excess fat from meat; cut each piece into 3  portions. Pound meat on both sides with mallet to 1/16" thickness. Sprinkle  meat lightly on both sides with salt & pepper. Cook chopped onion and green  pepper in melted butter until tender, stirring occasionally; set aside. In  bowl or food processor, mix sausage, cooked vegetable mixture and bread  crumbs. Spoon about 3 tablespoons stuffing onto each slice of meat. Roll  up; secure with toothpicks.  Roll meat rolls in the 1/4 cup flour. Heat oil  in large frying pan; add meat and cook until lightly browned on all sides.  Reduce heat; remove meat from frying pan; add carrots and 01/22/92 4:33 PM  sliced onion.  Cook vegetables, stirring occasionally until crisp-tender.  Return meat to pan ;add tomatoes.  Dissolve bouillon cube in boiling water;  add to tomatoes.  Cover frying pan; cook 60-70 minutes over low heat until  meat is tender. Remove from heat. Place meat rolls in warm serving dish.  Pour meat gravy into 1-quart measuring 03/17/92        2:21 PM cup. Skim  off 3 tablespoons fat; return it to frying pan. Skim off remaining fat and  discard. Blend the 2 tablespoons four into fat in pan. Gradually add gravy  in measuring cup; cook over low heat until thickened, stirring constantly.  Serve gravy over meat rolls.    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (502g)
Recipe Makes: 6 Servings

Calories: 546
Calories from Fat: 402 (74%)

Amt Per Serving		% DV

	Total Fat 44.6g	60 %
	Saturated Fat 13.9g	70 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 6.4g
Cholesterol 77.7mg		24 %
Sodium 583.3mg		20 %
Potassium 370mg		10 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 2g	8 %
	Sugars, other 17.6g
Protein 16.6g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 546

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