Beef Roll-ups (Beef Rolladens)

6 slices of top round steak, 1/4 inch thick (about 1-3/4 pound total)
4 tablespoons butter, divided
5 tablespoons olive oil, divided
1 medium onion, half of it chopped and half thinly sliced
1 pound white mushrooms, finely chopped
6 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup dry breadcrumbs
1 large garlic clove minced
1 can (15 ounces) tomato sauce
1/2 cup dry red wine
Salt and pepper, as desired

Directions:
Preheat oven to 350°. Place each steak slice between sheets of plastic wrap and pound until thin and flat. Set steaks aside.

In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Add chopped onion and cook until translucent. Add mushrooms. Season with salt and pepper as desired. Cook until mushroom juice is gone. Stir in chopped parsley. Turn out mixture into a bowl and set aside.

Spread out one steak slice. Spoon 1/6 of the onion mixture onto the center of the steak and sprinkle with 1/6 of the breadcrumbs. Roll up steak to completely enclose the filling. Tie both ends with kitchen twine (or "pin" ends with toothpicks, if twine is unavailable); set aside. Prepare remaining steak slices in the same way.

In the same skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Place beef roll-ups, and cook until browned on all sides. Place browned beef roll-ups in a single layer in a baking dish.

In a small saucepan, heat 1 tablespoon butter and 2 tablespoons olive oil over medium high heat. Add crushed garlic and sliced onion. Cook until onion is translucent. Stir in tomato sauce and wine, heat thoroughly. Pour over roll-ups and cover the baking dish with foil. Bake until steak is tender, about 1-1/4 hours. Remove twine or toothpicks. Serve over cooked rice or barley.

Notes:
Adapted from a recipe in Martha Stewart Living, February 2003. These are very similar to the rinder rolladen (beef roll-ups) we enjoyed in Bavarian restaurants.