Directions: |
Directions:Wipe the sliced beef with damp paper towels. If meat is thicker than ⅛-inch, use a meat cleaver to flatten and tenderize. Sprinkle beef slices lightly with salt and pepper. In a shallow dish mix salt and pepper and flour.
Make the filling; In the two tablespoons of butter sauté the chopped onions. Remove from heat and add parsley and mustard and bacon.
One each slice of meat at the wide end place around ¼ cup of the filling. Fold like a burrito with the filling and tie with cooking twine or put toothpicks in it to get it to stay rolled. Roll in the seasoned flour.
In a large dutch oven pot heat oil or butter and brown all sides of the roulades. Remove the roulades that are browned as needed.
Place the beef broth, wine and bay leaves in the pot and place all roulades in the broth. Simmer for 30 minutes or until tender.
With a slotted spoon, lift out roulades; place on a tray and remove twine. In a small bowl, mix left over flour and ½ cup water. Stir this liquid into the juices in the dutch oven. Bring to a boil and reduce heat. Simmer, and thicken until smooth.
Replace the roulades into the gravy. If not serving immediately cool then refrigerate. reheat later by putting on low heat for 20 minutes, or until roulades are heated through. If sauce seems too thick, stir in a little more broth.
Sprinkle with dried parsley and serve. |
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