2 eggs, hard-boiled and chopped
3 pounds boneless bottom round roast
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
2 cups soft bread crumbs
1 garlic clove, minced
3 tablespoons chopped flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
1 (10-1/2 ounce) can onion soup
1 cup red wine
1/2 cup sliced mushoom
1 (16 ounce) package noodles
Slice a boneless bottom round roast into 1/4-inch slices. Sprinkle with salt and pepper; set aside.
Melt 1/4 cup butter in a large skillet and add soft bread crumbs and garlic; saute for 2 minutes, stirring constantly. Stir in the chopped hard-boiled eggs, chopped parsley and grated Parmesan cheese. Divide evenly and spoon onto the beef slices; roll each piece jelly-roll fashion and secure with toothpicks.
Melt 1/4 cup butter in the skillet and brown the rolls over medium heat.
Combine onion soup (undiluted), red wine, and sliced mushrooms; pour over the beef. Cover, reduce the heat, and simmer for 1 hour, or until tender.
Remove the toothpicks before serving.
Prepared noodles as directed. Serve Beef Roulades and sauce over bed of noodles.
Makes 6 servings.