Bloody Mary Beef Roulades
Recipe: #19587
June 16, 2015
Categories: Dinner, Main Dish, Beef, Alcohol, Vegetables, North American, Budget-Friendly, Entertaining, Father's Day, Sunday Dinner, Stove Top, No Eggs more
"A special recipe from Edward Robert Brooks, "The Gourmet on the Go." Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. Serve these roulades with buttered noodles or rice."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (215.9 g)
- Calories 466.1
- Total Fat - 25 g
- Saturated Fat - 10.4 g
- Cholesterol - 123.1 mg
- Sodium - 771.9 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 0.6 g
- Sugars - 13 g
- Protein - 32.4 g
- Calcium - 141 mg
- Iron - 2.2 mg
- Vitamin C - 25.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Drain mushrooms and reserve the juice.
Step 2
Combine mushrooms, onions, salt, pepper and 1/4 cup Roquefort.
Step 3
Spread mixture over steaks.
Step 4
Roll steaks up and fasten with toothpicks.
Step 5
Dredge in flour.
Step 6
Heat butter in a large skillet with a cover.
Step 7
Add meat rolls and brown on all sides.
Step 8
Combine reserved mushroom juice, tomato-vegetable juice, vodka, Worcestershire sauce, and hot sauce.
Step 9
Pour mixture over meat.
Step 10
Cover tightly and simmer 40 minutes, or until meat is tender.
Step 11
Remove meat to a heated platter and keep warm.
Step 12
Stir remaining cheese into liquid in pan.
Step 13
Cook, stirring constantly, just until sauce is blended.
Step 14
Pour sauce over meat and serve with buttered noodles or rice.
Tips & Variations
No special items needed.
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