Stuffed Beef Pockets BeefPerfect PairingsAppetizersMerlot “This recipe has been a family favorite for as long as I can remember. Over the years we’ve done many variations. This is a recipe to have fun with and experiment.” – Robynn Chapman, AVV Tasting Room & Hospitality Assistant – Serves 3 to 4 – Ingredients: 1 lb. top round sirloin beef or veal, thinly sliced ½ cup 2014 AVV Merlot 1 ½ cups onion, small dice* 1 ½ cups celery, small dice* 1 ½ cups tomato, small dice* 1 ½ cups red bell pepper, small dice* 1 ½ cups mild or sharp chedder cheese, shredded* 1 ½ cups parmesan or romano cheese, grated* salt & pepper to taste minced garlic to taste butter olive oil *The amounts used of each ingredient are up to you depending on taste; however, 1 ½ cups of each is sufficient. Method of Preparation: Lay out 6 thinly sliced cuts of beef, approximately 3×8″; the slices will eventually be folded over. Sauté celery and onion in olive oil while adding salt, pepper and minced garlic to taste. Be careful not to brown; sauté until translucent, remove from heat, drain. Sauté mushrooms and red bell pepper in olive oil until limp. In the center of each beef slice, layer onion-celery-garlic mix, mushroom-red bell pepper mix, diced tomatoes and cheeses. Fold the beef over in half; secure each slice with a toothpick. Sauté very quickly in equal parts butter and olive oil, turn over, add ½ cup AVV Merlot and finish cooking. Add salt and pepper to taste. Remove from pan. Bring the leftover wine and juices in the pan to a boil, then pour over the beef. Enjoy with a glass of 2014 AVV Estate Merlot.
