Beef Roulades With Vegetables

• 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

1. Wipe beef with damp paper towels.
2. If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
3. Sprinkle beef slices lightly with salt and pepper.
4. On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
5. MAKE FILLING: In 2 Tablespoons hot butter in small skillet, saute chopped onion until golden-about 5 minutes.
6. Remove from heat; add 2 cups parsley and the capers.
7. Mix well.
8. On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
9. Fold over 1/2 inch on narrow sides.
10. Roll up from wide end.
11. Tie with twine.
12. Roll in seasoned flour; reserve leftover flour.
13. In 6-quart Dutch oven, heat Oil and Butter.
14. Brown roulades, a few at a time, on all side-1/2 hour in all.
15. Remove roulades as browned.
16. Add whole onions to Dutch oven; brown on all sides.
17. Remove.
18. Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
19. Bring to boiling; reduce heat; simmer, covered, 1 hour.
20. Add onions and carrots, and simmer 1/2 hour, or until tender.
21. With slotted spoon, lift out roulades; place on tray.
22. Remove twine.
23. In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
24. Stir into liquid in Dutch oven.
25. Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
26. Replace roulades in Dutch oven.
27. If not serving at once, cool, then refrigerate, covered.
28. TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
29. If sauce seems too thick, stir in a little more red wine.

salt, pepper, flour, flour, salt, pepper, filling, butter, onions, parsley, capers, bacon, salad oil, butter, white pearl onion, condensed beef broth, red wine, sherry wine, bay leaves, baby carrots, parsley

Taken from www.food.com/recipe/beef-roulades-with-vegetables-109708 (may not work)