Recipe - Sausage Stuffed Beef Rouladen With Beer Sauce

One half pound Bulk pork sausage
2 tablespoon Chopped onion
One fourth cup Dry bread crumbs
2 pound Beef eyeofround; cut into
8 slices
Salt and pepper to taste
8 sl Bacon
2 tablespoon Butter
6 small White onions; halved
One fourth cup Flour
2 cn (12 ounces each) beer
(divided)
2 teaspoon Or cubes beef bouillon
1 pound Button mushrooms; stemmed or
1 package (12 ounces) fresh
mushrooms, cut or sliced up or 1 can
(8 ounces) cut or sliced up mushrooms
2 tablespoon Chopped parsley

Combine sausage, onion and bread crumbs in bowl. Blend well.

Remove silver skin from outside of meat slices. Pound meat slices to very
thin, about 1/4inch. Sprinkle with salt and pepper. Divide sausage mixture
equally among beef slices. Shape sausage into long, thin roll. Place on one
side of meat slice. Roll up beef to enclose sausage filling. Wrap a slice
of bacon around each roll, then tie with string or secure with toothpicks.

Brown rolls in butter in Dutch oven on medium heat, turning once. Drain
fat. Add small white onions and saute with beef rolls until onions are
browned.

Blend flour with One half cup beer. Pour mixture over meat, then add remaining
beer. Add bouillon and stir to blend. Cover and simmer over low heat 1 1/2
to 2 hours or until beef is tender. Add mushrooms and parsley and simmer
another 15 minutes. Remove meat rolls to platter. Skim excess fat from top
of gravy. Spoon gravy over meat rolls. Makes 8 servings.

Theoretically, Agnes Rubanka is retiring this month from Milwaukee Area
Technical College's west campus after 27 One half years as a cooking instructor.
There are plenty of great cooks in the world, and plenty of talented
teachers.Rubanka, by all accounts, is a combination of both. Her student
following is so loyal, classes fill months in advance. Someone literally
has to die before a new student can get into some of her classes because
the same students sign up each session Rubanka is known for her strudels,
which intimidate most bakers because the dough must be stretched paperthin
with fingertips, and it easily tears. But anything baked is her forte. For
years, she's had a large blue ribbon on her desk from a student,
enblazoned: "Best Buns in Town."

"If the yeast dies, you make a paste by dissolving more yeast in water,
adding a pinch of sugar and flour. You put the paste in a bowl, take a glob
of the 'dead' dough in the KitchenAid, and mix it all together. If you
don't have a KitchenAid, spread the 'dead' dough thin on a table, put the
paste on top and knead it in. "Then you cross your fingers and pray."

This is one of Rubanka's alltime favorite recipes .

Recipe by: Milwaukee Journal Sentinel/Rubanka

Posted to MCRecipe Digest V1 #906 by Dianne Larson Ward
dianne@olynet.com on Nov 13, 1997