1 Cut the pepper into quarters, remove seeds, rinse and cut into thin strips.
2 Finely chop the raisins and almonds separately.
3 Stir together the tomato paste and harissa until smooth.
4 Place beef slices on a work surface, season with salt and spread with the harissa paste.
5 Sprinkle raisins and almonds on top, then lay the pepper strips crosswise on each beef piece.
6 Roll up the meat firmly and seal with toothpicks.
7 Peel the onions and garlic and finely chop.
8 Heat the oil in a deep frying pan or in a Dutch oven over medium-high heat. Dredge the roulades in flour, shaking off excess, and cook until meat is browned all over. Remove from pan.
9 Add the onions and garlic to the pan and sauté over medium heat until translucent, stirring, about 1 minute.
10 Return roulades to the pan. Add canned tomatoes and the sherry and bring to a boil.
11 Cover and simmer over medium until cooked through and flavors have developed, 70-80 minutes.
12 Remove the roulades and season the sauce with salt and pepper. Serve immediately.