Rouladen With Mushroom Wine Sauce

Preheat oven to 350 degrees F.

Spray a nonstick skillet with nonstick cooking spray, then heat butter over medium heat and add onion. Saute until onion is soft.

Add garlic powder. Stir in Worcestershire sauce until onions are coated. Remove from heat and stir in bread crumbs and pepper. Let cool.

Lay the thin beef slices flat and distribute the onion-bread crumb mixture evenly over the tops. Roll up the meat, starting at the narrow end, and place seam side down in a shallow baking dish.

To make the sauce, melt butter in a small nonstick skillet. Saute mushrooms for 1 minute, sprinkle with lemon juice, and continue to cook until liquid evaporates and mushrooms are golden.

Stir in wine and let boil until wine is reduced by half its volume. Stir in tomato sauce and sugar. Bring to a simmer, then remove from heat.

Spoon sauce over beef rolls. Cover dish tightly with foil and bake for 1 hour.