1 (4 oz.) can mushrooms, drained
4 tbsp. finely chopped onion
1 clove minced garlic
8 thin slices cooked roast beef
2 tbsp. oil
4 carrots, sliced & cooked (save any remaining water)
6 tbsp. dry mushroom gravy mix
1/2 tsp. salt
1/4 tsp. pepper
Dash thyme
Parsley

Mix mushrooms and onion. Put 1/8 of mixture on center of each beef slice. Roll up and fasten with toothpicks. Heat rolls in skillet to brown. Add enough water to leftover carrot liquid to make 2 cups. Stir carrot liquid, gravy mix and spices into skillet. Heat until boiling. Reduce heat. Cover and simmer 10-20 minutes. Add carrots and simmer until hot, about 10-15 minutes. Garnish with parsley. Very easy and elegant too!