Top Round Stuffed Beef Roll

Ok so I found this recipe in an old cook book from the 1800's.  I made some modifications to it and came up with the following recipe after experimenting.

The result was wonderful and I highly recommend it.

I made stuffing and stuffed a chicken with it.  The stuffing was made with 5 cups of honey whole wheat bread, 1/2 cup (after cooking) cooked white basmatti rice, 1/2 cup of carrot, 3/4 cup of celery with leaves, 1/2 cup of mushroom, 1/2 cup of onion, 1/2 cup of red pepper, 1 tsp of parsley, 1/2 tsp of thyme, 1/2 tsp of oregano, 1/2 cup of butter, 1 tsp salt, 1/4 tsp of ground black pepper, 1 apple.  Fried the vegetables in the butter till soft, added a third of the bread, than added that to the rest of the bread and rice, folded in, added the remaining ingredients and folded together.  Segregated a quarter of the stuffing and stuffed the chicken with it.  The rest I kept hot. When the bird was done I took out the stuffing from the bird and mixed together with the reserved stuffing.  Made chicken gravy with the drippings from the bottom of the pan.

Here are the ingredients you need to make this dish:

Top Round Roast Sliced into 1/4 inch thick pieces cross grain
2 Cups of Left Over Chicken Stuffing from the above recipe
1 Egg beat with 2 Tbs of Milk
1 Tsp Butter
Salt & Pepper
Milk
Chicken Gravy
Fresh Chopped Parsley

Mix milk into the stuffing until you have a nice paste. 

Layout the meat flat, sprinkle with salt and pepper.  Brush with the egg/milk mixture.

Lay down a 1/4 inch of stuffing on the meat about 3/4" from all edges

Roll them up and tie together with string
Fry all sides until brown in butter in a heavy bottom cast iron pan.

Put them in a shallow pan on a rack with water in the bottom.  Make sure the water cannot touch the meat.

Bake them in the oven at 350F for 30 minutes.

Remove them from the oven and the pan.  Cut into 1" medallions, lay on side and drizzle with chicken gravy.  Sprinkle with fresh parsley and serve.