Shelly's Recipe

BEEF ROULADES WITH VEGETABLES

Category: Beef

3 1/2 lbs. round steak (8 slices, 1/8 inch thick and approx 4x6 inches)
Salt & Pepper
Flour

FILLING:
2 Tbsp butter
1 1/2 cup finely chopped onion
2 cups finely chopped fresh parsley
2 tbsp capers
4 slices bacon, halved

2 tbsp salad oil
2 tbsp butter
1 lb small white onions, peeled (about 12)
2 cans (10.75 oz) condensed beef broth, undiluted
1 1/2 cups dry red wine
1/2 cup sherry
2 bay leaves, crumbled
1 lb. small carrots, pared & halved
Chopped parsley for garnish

Wipe the beef with damp paper towels. Tenderize: If meat is thicker than 1/2 inch, flatter with side of meat cleaver or wooden mallet. Sprinkle beef slices lightly with salt/pepper. On a sheet of waxed paper mix flour with 1 tsp salt and 1/4 tsp pepper.

FILLING: 2 Tbsp butter in hot skillet, sautee chopped onion until golden (5 minutes). Remove from heat; add 2 cups parsley and the capers. Mix well. On each slice of meat (on wide end) place a half slice bacon and 1/4 cup filling.

WRAP: Fold meat over 1/2 inch on narrow sides. Rollup from the wide end. Tie with string. Roll in seasoned flour. In 6 quart Dutch oven, heat oil and butter. Brown roulades, a few at a time, on all sides. Remove as browned. Add onions to Dutch oven; brown lightly. Remove. Add roulades, beef broth, 1 cup red wine, the sherry and pay leaves. Simmer, covered, 1 hour. Add browned onions and carrots. Simmer additional 1/2 hour or until tender.

With slotted spoon, lift roulades from Dutch oven, place on tray. Remove string. In small bowl mix reserved seasoned flour and 1/4 cup wine into Dutch oven stirring constantly until smooth gravy. Bring to boil; reduce heat, simmer stirring until desired thickness. Replace roulades in Dutch oven. If not serving immediately, may be refrigerated at this point and reheated for serving. Garnish with chopped parsely.

Serves 4-6