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.