Stuffed Beef Pockets

“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 –

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
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.