Beefsteak Roulades

Lightly season beefsteaks with salt on one side. Chop chanterelles, onion and parsley. Mix with the cheese. Spread half of the amount evenly on the salted side of the beefsteak. Roll up. Pin with roulade needles. Heat fat until smoking hot. Brown roulades all around in it. gradually pour beef broth. Grind with a pepper mill. Steam for 45 minutes in a closed saucepan. Take out roulades and arrange in a baking dish. Keep warm. Add the rest of the mushroom mixture to the saucepan. Cook briefly. Mix flour with canned milk and add to boiling sauce form. Pour over roulades and cook for 5 minutes.

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