Recipe by Chocolatl
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.
Top Review by weekend cooker
Very nice dinner. Made this as posted, though I subsituted bleu cheese for the cheese. The vodka definately was not overpowering, but added a delightful flavor to this. The kids didn't try this due to the alcohol, but I took a couple to my buddy next door, and they were raving over these. Tagged and made for Holiday Tag.
- 1 (4 ounce) can mushroom pieces
- 2 tablespoons finely chopped onions
- 1 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 1⁄2 cup crumbled Roquefort cheese, divided
- 6 cube steaks, about 1 1/2 pounds total
- 2 tablespoons flour
- 2 tablespoons butter
- 1 1⁄4 cups vegetable juice cocktail (such as V8)
- 1⁄4 cup vodka
- 1 tablespoon Worcestershire sauce
- 2 drops hot sauce
Directions See How It's Made
- Drain mushrooms and reserve the juice.
- Combine mushrooms, onions, salt, pepper and 1/4 cup Roquefort.
- Spread mixture over steaks.
- Roll steaks up and fasten with toothpicks.
- Dredge in flour.
- Heat butter in a large skillet with a cover.
- Add meat rolls and brown on all sides.
- Combine reserved mushroom juice, tomato-vegetable juice, vodka, Worcestershire sauce, and hot sauce.
- Pour mixture over meat.
- Cover tightly and simmer 40 minutes, or until meat is tender.
- Remove meat to a heated platter and keep warm.
- Stir remaining cheese into liquid in pan.
- Cook, stirring constantly, just until sauce is blended.
- Pour sauce over meat and serve with buttered noodles or rice.