Roulades Of Beef With Crabmeat Stuffing - cooking recipe

Ingredients

4 (1 lb.) sirloin steaks (1/2-inch thick)
2 large eggs, beaten
1/2 c. tomato juice
2 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
2 (6 oz.) cans crabmeat, drained or 3/4 lb. fresh crabmeat, drained and flaked
1 c. fine, dry bread crumbs
2 Tbsp. chopped fresh parsley
1/4 c. butter or margarine, melted
1 (10 oz.) can beef broth, undiluted
1 1/2 c. Chablis or other dry white wine
2 Tbsp. chopped fresh parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
2 c. small fresh mushrooms
2 Tbsp. butter or margarine, melted
2 Tbsp. cornstarch
1/3 c. cold water
hot cooked brown rice or wild rice

Preparation

Trim fat from steaks.
Place steaks between 2 sheets of wax paper.
Flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Cut each steak into 6 rectangles.