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