3 lbs. beef roulade slices
1/2 c. butter
2 c. soft bread crumbs
1 clove minced garlic
2 hard boiled eggs, grated
2 tsp. parsley
1/2 c. Parmesan cheese
1 can undiluted onion soup
1 c. burgundy or dry red wine
1/2 c. sliced mushrooms
Rice

Saute garlic and bread crumbs in 1/4 cup butter for 2 minutes, stir in eggs, parsley and cheese. Spoon 1/3 cup of bread crumb mixture on each beef slice. Roll jelly roll fashion; secure with toothpicks.

Brown rolls in 1/4 cup butter over medium heat. Combine soup, wine and mushrooms; pour over beef. Cover, reduce heat and simmer 1 hour or until tender. Serve over rice. Serves 6.