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 tsp. salt and ¼ tsp. pepper.
Place slices of meat on another piece of waxed paper..
On each slice of meat, on the wide end, place a half slice bacon and ¼ cup filling.
Fold over ½ inch on narrow sides.
Roll up from wide end and tie with twine.
Roll in seasoned flour; preserve remaining seasoned flour for use later on in recipe.
In a 6-quart Dutch oven, heat oil and butter.
Brown rouladens, a few at a time, on all sides, about ½ hour in all.
Remove rouladens as browned.
Add whole onions to Dutch oven; brown on all sides; remove.
Add rouladens, beef broth, 1 cup red wine, the sherry and bay leaves.
Bring to boiling; reduce heat; simmer, uncovered, 1 hour.
Add onions and carrots and simmer ½ hour or until tender.
Lift out rouladens; place on tray; remove twine.
In a small bowl, mix reserved seasoned flour and ½ cup wine, stirring until smooth.
Stir liquid in Dutch oven; bring to a boil; reduce heat; simmer, stirring, until thickened and smooth.
Replace rouladens in Dutch oven.
If not serving at once, cool, then refrigerate, covered.
To serve, reheat gently over low heat, 20 minutes.
