Beef Rolls with Mushroom Stuffing Recipe

Lay out thin slices of beef and season each side lightly with salt & pepper.

In a large saute pan, melt butter. Add onions & celery, saute until softend. Add mushrooms and saute until they have released their juices. Season with salt & pepper. Add breadcrumbs and herbs. Moisten with a little cream. Take off heat and mix in egg and cheese. Taste & adjust seasoning if needed.

Spread filling evenly on each beef slice. Roll each up like a jelly roll and secure with toothpick.

Melt a little butter in the same saute pan you made the filling in. Add beef rolls and brown on all sides. Remove rolls to a plate. Add tomato paste to pan drippings and saute for a few minutes. Add stock and mix to incorporate the tomato paste. Bring to a boil then lower heat. Return beef rolls, cover and simmer for 1.5 hours.

Remove the meat from the gravy and let rest for a few minutes prior to slicing. Remove the toothpick from the beef. Adjust gravy seasonings if needed and pour some onto serving platter. Slice the beef into 1/2-inch portions and transfer to serving platter on top of gravy .

Note: If you'd like a thicker sauce for your beef, just whisk in a slurry of cornstarch and water until you reach the desired consistency.