Beef Roulades with Vegetables
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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 and simmered in beef broth and sherry with onions and carrots. This is one of those dishes that is even better the next day, so make it ahead, refrigerate and heat it up just in time for your dinner.
INGREDIENTS
3 pounds (8 slices, 1/4-inch thick and about 6 x 4 inches) round steak
Salt, pepper
1/2 cup flourFILLING
2 tablespoons butter or margarine
1-1/2 cups finely chopped onion
2 cups finely chopped parsley
2 tablespoons capers4 slices bacon, halved
2 tablespoons salad oil
2 tablespoons butter or margarine
1 pound small white onions, about 12, peeled
2 cans (10-3/4 ounce) condensed beef broth, undiluted
1-1/2 cups dry red wine
1/2 cup sherry
2 bay leaves, crumbled
1 pound small carrots, about 8, pared and halved lengthwise
Chopped parsleyWipe 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 chopped 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 sides, 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, mixed 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.
Makes 8 servings