Recipe(tried): Beef Rolls with Sausage Filling

BEEF ROLLS WITH SAUSAGE FILLING

FOR THE BEEF:
2 to 2 1/2 pounds round steak, (or use the cut in Australia that would be used for braising (about 1/4-inch thick).and tenderized
salt and pepper
prepared mustard
FOR THE SAUSAGE FILLING:
lean (and mildly flavored) pork sausage (about 1 pound)
butter
1 garlic clove, finely minced
1 onion, peeled, chopped
2 teaspoons fresh parsley, chopped (or 1/2 teaspoon dried parsley)
1/4 teaspoon thyme (dried)
1/4 teaspoon rosemary (dried)
pinch of sage (or use poultry seasoning, or purchase sausage that has sage in it)
1 1/2 ounces Madeira (wine) (optional)
FOR THE BEEF ROLLS:
all-purpose flour (for dusting the rolls)
String to tie the beef rolls
FOR THE SAUCE:
2 tomatoes, peeled and chopped or (1 can); drained, use liquid for gravy, if desired
1 cup beef stock (or 1 cup of beef bouillon)
1 cup dry red wine (I used burgundy)
1/2 pound fresh mushrooms, sliced
Thin noodles (cooked & drained) (or serve beef rolls over what makes your taste buds happiest) (to serve)

Cut the steak into 4 equal pieces. Pound the beef slices with a mallet (or the edge of a heavy dish) until they are fairly thin. Season them with salt and freshly ground pepper, to taste; and spread one side with a thin layer of mustard. Set aside.

TO PREPARE THE SAUSAGE FILLING:
In a heavy skillet cook sausage meat over medium heat, breaking it up with a fork to facilitate the removal of as much fat as possible. (I put water in the pan and add the sausage and the fat will cook off, as the water evaporates.) Drain off any liquid, then return the sausage to the pan with the butter. After a few minutes pour off this fat and add a teaspoon or two of butter, the minced garlic, chopped onion, parsley, thyme, rosemary and sage. Continue to cook, stirring occasionally until sausage is thoroughly cooked and lightly browned. About 2 or 3 minutes before the sausage is done, add the Madeira wine and mix well.

TO PREPARE THE BEEF ROLLS:
Remove sausage mixture from skillet and spread onto the beef slices, roll up and secure with string, or heavy thread.

Dredge beef rolls in flour and brown them on all sides with a little butter, in your skillet.

TO PREPARE THE SAUCE:
When meat is brown, add the tomatoes, the beef stock or bouillon, and dry red wine; cover and simmer for 1 1/2 hours or until meat is fork tender.

Remove the beef rolls and keep warm.

Then, remove the excess fat from the sauce in the skillet, add the mushrooms and simmer for 6 to 8 minutes, until they are tender.

Serve beef rolls on a bed of very fine noodles, pouring the sauce over the rolls.

Makes 4 servings