Beef Roulades with Vegetables

Ingredients:

3

Lb

Round steak (8 slices: 6x4x1/8” thick)

½

Tsp

Salt

½

Tsp

Pepper

½

Cup

Flour

2

Tbl

Butter

1-1/2

Cup

Onion, finely chopped

2

Cups

Parsley, finely chopped

4

 

Slices bacon, halved

2

Tbl

Vegetable oil

1

Lb

Small white onions, peeled (12)

1

Lb

Carrots, pared, and halved lengthwise (about 8)

2

Lb

Baby potatoes (about 24)

2

10-1/2 oz

Cans condensed beef broth

1-1/2

Cup

Dry red wine

½

Cup

Sherry

Directions:

Have butcher, flatten 8 slices of round steak to 6x4x1/8” thick or flatten with side of meat cleaver or wooden mallet. Sprinkle beef slices lightly with salt and pepper.

In a small skillet melt 2 tablespoons of hot butter. Sauté chopped onion until golden brown, about 5 min. Remove from heat, add 2 cups parsley and mix well. On each slice of meat, place a half slice of bacon and ¼ cup filling on the wide end.

On a small dish, mix flour with 1 tsp salt and ½ tsp pepper.

Fold over 1/2 “ on narrow sides. Roll up from wide end and tie with twine. Roll in seasoned flour (reserve remaining seasoned flour for later).

In a 6 quart saucepan or Dutch oven, heat oil and butter. Brown meat rolls, a few at a time, on all sides. Remove meat rolls as browned to a platter.

Add whole onion to Pan, brown on all sides. Remove and set aside. Add the meat rolls back to the pan, along with the beef broth, 1 cup red wine, the sherry, and the bay leaves. Bring to boiling, reduce heat; simmer, covered 1 hour. Add onions, carrots, and potatoes, simmer ½ hour or until vegetables are tender.

With a slotted spoon, lift out meat rolls, place on dish and remove twine. In a small bowl, mix reserved seasoned flour and ½ cup wine, stirring until smooth. Stir into the liquid in pan. Bring to a boil; reduce heat, simmer, stirring until thickened and smooth. Return meat rolls to pan, stirring to coat until ready to serve.

**If sauce seems to thick, add more wine.

 

 

Yields

8 servings

 

Hosting by WebRing.