BEEF ROULADES WITH VEGETABLES

Beef Roulades With Vegetables image

Try this for a sophisticated and flavorful one-dish meal: Thin slices of round steak (pounded and flattened with a wooden mallet) are stuffed and rolled with a parsley, onion and caper filling, then browned and simmered in beef broth and sherry with onions and carrots. This dish is even better the next day, so make it ahead, refrigerate and heat it up just in time for your dinner party. McCalls Cooking School.

Provided by Olha7397

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

3 lbs round steaks (8 slices, 1/8 inch thick and about 6 by 4 inches)
salt
pepper
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
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

Steps:

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.