Beef Rouladen In Burgandy Sauce

5 lb. bottom round steak, cut in 40 pieces 3" X 4" each
1 lb. side bacon, diced
1/2 lb. smoked ham, diced
1/4 lb. lean ground beef
1 medium onion, minced
4 eggs, beaten
4 c. fine dry bread crumbs
2 Tbsp. minced parsley (I use flakes)
40 narrow wedges of dill pickle (spears)
salt and pepper
flour for dredging (about 2 cups I find)
oil for browning (about 1 cup)

For the sauce:
1 large onion, minced
5 ribs celery, minced
2 large carrots, peeled and minced
1/2 lb. butter
3/4 c. flour
2 qt. beef stock
4 oz. tomato puree
1 bay leaf
salt and pepper to taste
8 oz. red wine
8 oz. tomato puree
2 cloves garlic, minced
3 whole cloves

Prepare the sauce:
Heat the butter over medium heat and saute the onion, celery and carrot until tender. Sprinkle with the flour and stir to blend well. Cook and stir about 10 minutes.

Meanwhile combine the beef stock and tomato puree. Add the mixture to the vegetables along with the bay leaf and some salt and pepper. Cook and stir until the sauce thickens.

Stir in the red wine, remaining tomato puree, garlic and cloves. Remove from the heat and set aside.

To prepare the Rouladen:
Pound the meat portions until quite thin, but don't bang any holes in it!Combine the bacon, ham and ground beef with the onion, eggs, bread crumbs and parsley. Place a good Tbsp. of this filling on the center of each meat roll, top with

a pickle and roll up, jellyroll style. Secure with a toothpick. Dredge in flour and brown in heated oil. Remove to a large oven casserole.

Pour the sauce over, cover and bake at 350� F. for 1 1/2 hours, turning the rolls over in the sauce once. Remove the meat rolls, strain the sauce if desired (we like ours chunky!) and serve it drizzled over the rolls.

Yield 40 pieces, 20 servings, 2 rolls each