Beef Roulades (German)

*Sirloin should be cut into slices about 1/2-inch thick **Canned whole tomatoes in tomato puree Trim excess fat from meat; cut each piece into 3 portions. Pound meat on both sides with mallet to 1/16" thickness. Sprinkle meat lightly on both sides with salt & pepper. Cook chopped onion and green pepper in melted butter until tender, stirring occasionally; set aside. In bowl or food processor, mix sausage, cooked vegetable mixture and bread crumbs. Spoon about 3 tablespoons stuffing onto each slice of meat. Roll up; secure with toothpicks. Roll meat rolls in the 1/4 cup flour. Heat oil in large frying pan; add meat and cook until lightly browned on all sides. Reduce heat; remove meat from frying pan; add carrots and 01/22/92 4:33 PM sliced onion. Cook vegetables, stirring occasionally until crisp-tender. Return meat to pan ;add tomatoes. Dissolve bouillon cube in boiling water; add to tomatoes. Cover frying pan; cook 60-70 minutes over low heat until meat is tender. Remove from heat. Place meat rolls in warm serving dish. Pour meat gravy into 1-quart measuring 03/17/92 2:21 PM cup. Skim off 3 tablespoons fat; return it to frying pan. Skim off remaining fat and discard. Blend the 2 tablespoons four into fat in pan. Gradually add gravy in measuring cup; cook over low heat until thickened, stirring constantly. Serve gravy over meat rolls.