Beef Roulades With Vegetables

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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