Prep 20 mins
Cook 45 mins
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.
- 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
- 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.
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.