3 lb. (8 slices, inch thick and about 6 x 4 inches), round steak
Salt and pepper
1/2 c. flour

FILLING:

2 tbsp. butter
1 1/2 c. finely chopped onion
2 c. finely chopped parsley
2 tbsp. capers
4 slices bacon, halved
2 tbsp. butter
1 lb. small white onions (about 12) peeled
2 cans (10 oz.) condensed beef broth, undiluted
1 1/2 c. dry red wine
1/2 c. sherry
2 bay leaves, crumbled
1 lb. small carrots, about 8, pared and halved lengthwise
Chopped parsley

Wipe 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, saute chopped onion until golden about 5 minutes. Remove from heat; add 2 cups 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. Ina 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 cherry and bay leaves. Bring to boil; 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 smaller bowl, mix 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, cook then refrigerate, covered. To serve; reheat gently, oven low heat, covered 20 minutes, or until roulades are heated. If sauce seems too thick, stir in a little more red wine. Serves 8.