Beef Roulades With Vegetables - cooking recipe

Ingredients

3 lbs round steaks (8 slices, 1/8 inch thick and about 6 by 4 inches)
salt
pepper
SEASONED FLOUR
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
FILLING
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups finely chopped onions
2 cups finely chopped parsley
2 tablespoons capers
4 slices bacon, halved
2 tablespoons salad oil
2 tablespoons butter or 2 tablespoons margarine
1 lb white pearl onion, peeled (about 12)
2 (10 3/4 ounce) cans condensed beef broth, undiluted
1 1/2 cups dry red wine (divided)
1/2 cup sherry wine
2 bay leaves, crumbled
1 lb baby carrots, pared and halved lengthwise (about 8)
chopped parsley

Preparation

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, 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.
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.