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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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, sauté 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	3	lb	round	1672.8038	0.0	294.3047	46.1041
salt				-	-	-	-
pepper				1.4432	0.3677	0.0597	0.0187
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
parsley	2	cups	chopped	43.2	7.596	3.5639999999999996	0.948
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
bacon	4	slices		467.04	1.4336	14.1344	44.4528
salad oil	2	tablespoons		247.52	0.0	0.0	28.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
white pearl onion	1	lb	peeled	403.4676	0.0	89.7602	2.2667
beef broth	2	cans	condensed undiluted	60.9	0.348	9.918	1.9140000000000001
red wine	1 1/2	1/2	divided	68.115	0.968	0.1434	0.0
sherry wine	1/2	cup		403.4676	0.0	89.7602	2.2667
bay leaf	2		crumbled	-	-	-	-
baby carrot	1	lb		158.7575	37.3761	2.903	0.5897
parsley			chopped	43.2	7.596	3.5639999999999996	0.948

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.