Ingredients: |
Ingredients: 3 lb (8 slices, 1/8" thick and about 6 by 4") round steak
salt and pepper to taste
1/2 c flour
4 slices bacon, halved
2 tbsp oil
2 tbsp butter of margarine
1 lb small white onions peeled (about 12)
2 cans (10 3/4 oz) condensed beef broth, undiluted
1 1/2 c dry red wine
1/2 c sherry
2 bay leaves, crumbled
1 lb small carrots (about 8) pared and halved lengthwise
chopped parsley
Filling:
2 tbsp butter or margarine
1/2 c finely chopped onion
2 c finely chopped parsley
2 tbsp capers
|
Directions: |
Directions:Prepare beef:
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.
Making filling:
In 2 tablespoons hot butter in small skillet, saute chopped onion until golden. 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 of 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 a 6 quart Dutch oven, heat oil and butter. Brown roulades, a few at a time, on all side. Remove roulades as browned.
In the Dutch oven, add whole onions and brown. Remove onions from Dutch oven, Add roulades, beef broth, 1 cup red wine, sherry and bay leaves. Bring to boil, reduce heat, cover and simmer for 1 hour. Add onions and carrots, simmer for another 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; cover, cool, then refrigerate.
To serve:
Reheat gently over low heat for 20 minutes or until roulades are heated through. If sauce seems too thick, stir in a little more red wine. |
This recipe for Beef Roulades With Vegetables is from