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Sausage-stuffed Beef Roulade with Beer Sauce


Elegant and economical, sausage-stuffed beef roulade basks in a distinctive beer sauce until tender and flavorful. Serve with noodles and short-stemmed mugs of zesty beer. It’s ideal for family dinners or entertaining guests.

  • 1 1/2 pound bulk sausage meat
  • 2 tablespoons chopped onion
  • 1/4 cup dry bread crumbs
  • 2 pounds beef round, cut into 8 thin slices
  • Salt and pepper
  • 8 slices bacon
  • 2 tablespoons butter or margarine
  • 6 small white onions, halved
  • 1/4 cup flour
  • 2 cans (12 ounces each) beer
  • 2 teaspoons or cubes beef bouillon
  • 1 pound button mushrooms, stemmed
  • 2 tablespoons chopped parsley

Combine sausage, onions, and crumbs. Blend well. Pound meat slices until very thin. Sprinkle meat with salt and pepper. Divide sausage meat equally between beef slices. Shape sausage into a long thin roll at one end of the meat slice. Roll up to enclose filling. Wrap a bacon slice around each roll. Tie with string or seal with skewers. Brown rolls in butter in a Dutch oven. Add onions and brown. Mix flour and l/2 cup of the beer. Pour mixture over meat and add remaining beer. Add beef bouillon and stir to blend. Cover and simmer over low heat for 1 l/2 to 2 hours or until beef is tender. Add mushrooms and parsley and simmer another 15 minutes. Remove meat rolls to a platter lined with hot cooked noodles. Skim excess far from top of gravy. Spoon gravy over meat rolls.

Makes 8 servings

For convenience. this entree can be prepared ahead and frozen in foil. Allow two hours at 350 degrees to heat. If completely thawed, allow 45 minutes.