Bloodymarybeefroulades Recipes

BEEF ROULADES WITH VEGETABLES

Steps:

• 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, sauté 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.
• In 6-quart Dutch oven, heat Oil and Butter.
• Brown roulades, a few at a time, on all side—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 sherry and bay leaves.
• Bring to boiling; 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 small 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, cool, then refrigerate, covered.
• TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
• If sauce seems too thick, stir in a little more red wine.

ITALIAN BEEF ROULADES

Steps:

• Mix onions, garlic, celery, parsley, & bread crumbs.
• Add salt, pepper, & Pamesan cheese.
• Blend well.
• Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
• Roll up & secure with toothpicks or string.
• Brown rolls in small amount of olive oil.
• Add stock, wine, & bay leaf.
• Simmer for 30 minutes.
• Remove meat & reduce liquid.
• Serve rolls & sauce over noodles.
• Garnish with parsley with desired.

LU'S BLOODY MARY

Steps:

• Squeeze lemon and lime wedges into a shaker. Add all other ingredients except vodka, and stir. Taste the mix, and adjust the seasoning if needed. Put the mix in the fridge, and let it sit overnight.
• Pour vodka into the shaker. Add ice cubes, and shake.
• Fill an 8-ounce glass about halfway with ice, and strain the shaker contents over it.
• For garnish, I prefer a slice of seedless cucumber, also known as a hothouse or English cucumber, rather than celery. (This isn't a deal breaker, though.) Cut a 1/2-inch-thick slice of cucumber on the bias. Cut a slit in the slice, and place on the rim of the glass. Spear the pitted green olive with a toothpick, and stick it through the rind of the lemon wedge. Place the wedge on the rim of the glass. Crack a little freshly ground pepper on top.

BEST EVER BLOODY MARY

Steps:

• In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and process until smooth. Transfer to a nonreactive container and add celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
• When ready to serve, fill each glass with ice.
• Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with your favorite veggie, pickle, celery, pickled green bean, or a pickled okra.

PRESSURE-COOKER BLOODY MARY POT ROAST

Steps:

• In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.