BEEF ROLLS

1/2 cup butter or margarine, melted
2 cloves garlic, minced
2 cups firm-textured fresh bread crumbs (preferably made from French or Italian bread)
2/3 cup grated Parmesan cheese
2/3 cup minced fresh parsley
12 slices lean top round, each 6x4x1/8 inches (about 2 pounds)
3 tablespoons oil, preferably olive
2 1/2 cups sliced mushrooms (1/2 pound)
2/3 cup dry red wine (see Note)

In large skillet melt butter. Add garlic and saute 3 minutes or until golden. Remove from heat.

Stir in bread crumbs, cheese and parsley until crumbs are well coated with butter. Divide stuffing equally among beef slices. Flatten stuffing with back of spoon, spreading to edges. Starting at small end, roll up, tucking in filling as you go. Fasten with picks.

Wipe skillet clean. Add oil, heat and quickly brown meat rolls a few at a time, adding more oil if necessary. Remove and set aside.

Saute mushrooms in pan drippings. Add wine, stirring to loosen brown bits from bottom of skillet. Return rolls to skillet. Cover and simmer, turning rolls and basting several times, 40 to 45 minutes or until meat is tender. Remove picks before serving.

Makes 6 generous servings
From: Recipelink.com
Source: Woman's Day magazine, April 1, 1980