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Beef Roulades with vegetables Recipe

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This recipe for Beef Roulades with vegetables, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lb (8 slices, 1/8 inch thick) round steak
salt, pepper
1/2 c flour
Filling;
2 tbsp butter
11/2 c chopped onion
2 c finely chopped parsley
2 tbsp capers
4 slices bacon, halved
2 tbsp salad oil
2 tbsp butter
1 lb small white onions, peeled
2 cans (103/4oz) beef broth
114/2 c dry red wine
1/2 c sherry
2 bay leaves, crumbled
1 lb small carrots

Directions:
Directions:
1. 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 and 1 teaspoon salt and 1/4 teaspoon pepper. 2. Make filling: In 2 tablespoons hot butter in small skillet, saute 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. 3. 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 sides 1/2 hour in all. Remove roulades as browned.4. 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. 5. With slotted spoon, lift our 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 boil. reduce heat; simmer, stirring, until thickened and smooth. 6. 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 to thick, stir in a little more red wine.

Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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