1. Wipe beef with damp paper towels. 2. If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet. 3. Sprinkle beef slices lightly with salt and pepper. 4. On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper. 5. MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until goldenabout 5 minutes. 6. Remove from heat; add 2 cups parsley and the capers. 7. Mix well. 8. On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling. 9. Fold over 1/2 inch on narrow sides. 10. Roll up from wide end. 11. Tie with twine. 12. Roll in seasoned flour; reserve leftover flour. 13. In 6-quart Dutch oven, heat Oil and Butter. 14. Brown roulades, a few at a time, on all side1/2 hour in all. 15. Remove roulades as browned. 16. Add whole onions to Dutch oven; brown on all sides. 17. Remove. 18. Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves. 19. Bring to boiling; reduce heat; simmer, covered, 1 hour. 20. Add onions and carrots, and simmer 1/2 hour, or until tender. 21. With slotted spoon, lift out roulades; place on tray. 22. Remove twine. 23. In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth. 24. Stir into liquid in Dutch oven. 25. Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth. 26. Replace roulades in Dutch oven. 27. If not serving at once, cool, then refrigerate, covered. 28. TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through. 29. If sauce seems too thick, stir in a little more red wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
