Roulades Of Beef With Crab Stuffing Recipe

Directions Cut beef into 12 rectangles; pound to 1/8-inch thickness.

Mix egg, milk, lemon juice, Worcestershire, and 1/4 teaspoon salt.

Stir in crab meat, crumbs, and 1 tablespoon parsley.

Place 1 heaping tablespoon crab filling at one end of each piece of meat; roll as for jelly roll.

Secure with wooden picks.

In skillet, brown rolls, a few at a time, on all sides in hot oil; transfer to 12x7 1/2x2-inch baking dish; repeat.

To juices in skillet stir in wine, bouillon granules, 1/2 teaspoon salt, garlic, bay leaf, remaining 1 tablespoon parsley, and 3/4 cup water.

Bring to boiling; scrape pan to mix in crusty bits.

Pour over meat rolls; cover tightly with foil.

Bake at 350° till tender, about 1 hour.

Transfer meat rolls to serving platter; keep hot.

Strain pan juices into measuring cup; skim off excess fat.

Add water, if necessary, to make 1 1/2 cups.

Pour juices into saucepan.

Stir in 2 to 3 tablespoons additional dry white wine, if desired.

Blend cornstarch with 2 tablespoons cold water.

Add to pan juices; cook and stir till thickened and bubbly.

Pour some sauce over meat; pass remainder.