Ingredients:

Mushroom Filling:
2 lbs Mushrooms
2 shallots or 1 / 2 red onion
3 cloves garlic
Fresh herb of your choice, Thyme, basil, Tarragon
1 / 4 lb. (1 stick) butter
Salt , Pepper
1 Egg
1 /2 cup bread crumbs

Meat:
8 thin round steaks about 3 ounces a piece
1/ 2 cup flour mixed with salt and pepper
Oil for frying
1 medium onion diced 1 / 4 inch.
1 cup red wine.

Notes: you can use almost any steak for this recipe, not just round steak. You can also use pork, lamb or even a chicken breast.

1. Dice finely the mushrooms.

You don't have to use perfect mushrooms, This is a great way to use up mushrooms that have been setting around awhile.

Here is a close up of how I do this. I cut the mushroom in half , slice each half in 3 strips then dice.

6. Season the pounded steaks with your favorite season salt or just salt and pepper, then spread out about 1 heaping tablespoon of mushroom filling, and then I put some fresh basil in there for flavor. This is optional. Then roll up the steak and secure with a toothpick. It is good to weave it like a safety pin in a diaper. This way you can brown it easy and the toothpick won't get in the way.

7. Bread the Roulades in flour seasoned with salt and pepper.

Brown the Roulades, then add the onion and 2 teaspoons of dried thyme leaves. I love the smell of thyme braising with beef and wine. When fully browned remove to another plate.

Add the remaining flour that was used for breading and mix in the pan with the onions and mix in and cook for one minute. Add the wine and 1 quart of beef or chicken broth and blend in till smooth and bring to a simmer.

Then add the Rouladen back into the pan and simmer covered for about 1 and 1 /2 to 2 hours. The temperature should read about 200 degrees F. This will give you a fork tender Roulade.

Here is how it looks when sliced

I served 2 Rouladen and with your choice of potatoes or noodles, and plenty of gravy.