fresh sage leaves
Lay the slices of beef on a board and cover each one with a
slice of ham.
Mix together the breadcrumbs, mushrooms, sage, garlic and salt
and pepper to taste. Add sufficient egg to bind the ingredients
Divide the stuffing between the slices of beef. Spread it almost
to the edges. Roll up tightly and secure the roulades with pieces of
fine string at each end.
Melt the butter in a frying pan. Add the roulades and brown on
all sides. Transfer to the stoneware pot.
Add the tomatoes and wine to the pan and stir well. Heat
thoroughly, then pour over the roulades.
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Lift out the roulades and remove the strings. Dissolve the
cornflour in the cold water and stir into the sauce until it has
thickened. Return the roulades to the sauce and reheat if necessary.
Taste and adjust the seasoning. Garnish with sage leaves before
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