Bloody Mary Beef Roulades

Elevate your dinner table with these show-stopping Bloody Mary Beef Roulades—a bold twist on classic roulades infused with the iconic flavors of the famous cocktail. Tender beef flank steak is meticulously stuffed with a zesty blend of tomato paste, horseradish, vodka, Worcestershire sauce, and hot sauce, then skillfully rolled with a vibrant medley of celery, carrot, dill pickles, and fresh parsley. Sear to perfection, then gently braise in a rich, flavorful beef broth enhanced by garlic and a touch of roux, creating a luscious sauce that’s perfect for drizzling. Ready in just over an hour, this dish combines the sophistication of roulades with the tangy, spicy essence of Bloody Mary-inspired ingredients. Serve these beauties hot with a splash of fresh parsley and an optional lemon wedge for a meal that’s guaranteed to impress your guests. Perfect for hearty gatherings or adventurous weeknight dinners!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Beef flank steak
• 2 stalks Celery stalks
• 1 medium Carrot
• 2 pieces Dill pickles
• 2 tablespoons Tomato paste
• 1 tablespoon Horseradish
• 2 tablespoons Vodka
• 500 milliliters Beef broth
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoon Hot sauce (e.g., Tabasco)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley
• 2 cloves Garlic cloves
• 1 tablespoon All-purpose flour
• 1 piece Lemon wedge (optional, for garnish)

Directions

Step 1

Lay the beef flank steak flat and slice it into 4 equal rectangular pieces. Use a meat mallet to pound each piece into an even thinness, approximately 1/4 inch thick.

Step 2

Finely chop the celery, carrot, dill pickles, and parsley. Mince the garlic cloves.

Step 3

In a small bowl, mix the tomato paste, horseradish, vodka, Worcestershire sauce, and hot sauce to create the stuffing paste. Add salt and pepper to taste.

Step 4

Spread a thin layer of the stuffing paste onto each piece of beef. Top each with a small amount of chopped celery, carrot, pickles, and parsley.

Step 5

Roll each piece of beef tightly into a roulade and secure with kitchen twine or toothpicks to ensure the filling stays in place during cooking.

Step 6

Heat olive oil in a large skillet over medium-high heat. Sear the beef roulades on all sides until browned, about 1-2 minutes per side. Remove the roulades from the skillet and set aside.

Step 7

Lower the heat to medium. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 more minute to create a roux.

Step 8

Slowly pour in the beef broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then return the beef roulades to the skillet.

Step 9

Cover the skillet and let the roulades simmer for 40-45 minutes, turning occasionally, until the meat is cooked through and tender.

Step 10

Remove the roulades from the skillet and discard the kitchen twine or toothpicks. Allow them to rest for 5 minutes before slicing.

Step 11

Serve the roulades hot, drizzled with the sauce from the skillet, and garnish with fresh parsley and an optional lemon wedge for brightness.

Nutrition Facts

Serving size	1319.6 grams (1319.6g)

Amount per serving	% Daily Value*
Calories	1420

Total Fat 76.30g	98%
Saturated Fat 24.10g	121%
Polyunsaturated Fat 2.80g
Cholesterol 350mg	117%
Sodium 5030mg	219%
Total Carbohydrate 23.60g	9%
Dietary Fiber 6.10g	22%
Total Sugars 11.30g
Protein 145.30g	291%

Vitamin D 0IU	0%
Calcium 205mg	16%
Iron 17mg	97%
Potassium 2899mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 42.7%

Carbs: 6.9%