Beef Roll-Ups with Russian Caravan Tea

Recipe 1 :

• 1 lb LEAN oven roast beef cut into thin slices – from the deli counter
• 2 cups very strong cup, that is 2 Tablespoons tea to 2 cups water Russian Caravan brewed according to instruction and strained
• 2 Tablespoons oil – olive or canola
• 2 stalks celery - diced
• 1 cup diced onion
• 2 large carrots – diced
• 2 cloves garlic peeled and crushed
• ½ cup cups sugar
• 1 Tablespoon fresh lemon juice
• ¼ cup light brown sugar
• ¼ cup ketchup
• ½ cup raisins [optional]

Directions:

1. . Saute vegetables and garlic until lightly browned and limp.Reserve
2. . Steep the tea in the water . . . simmer gently for about 15 minutes
3. . Then add the honey – sugar – lemon juice and vanilla and stir
4. . Place the tea, brown sugar and ketchup in a small saucepan and simmer gently reducing sauce by 1/3
5. . Season to taste with salt and pepper.Set aside
6. . Spread the vegetable mixture on the bottom of the baking dish. Arrange the meat roll ups on top
7. . Pour the tea sauce over the top or serve separately
8. . Add raisins if desired
9. . Leave to marinate for 24+ hours then heat and eat!

Recipe 2 :

• 1 lb oven roast beef slices cut into thin slices from the deli counter
• 2 cups strong Russian Caravanprepare tea using double the amount of tea leaves
• 1x 15 oz can diced tomatoes
• ½ small onion, peeled
• 1 cup diced onion
• 2 inch piece of ginger root
• 2 small carrots
• 1 teaspoon garlic powder
• 2-3 teaspoons balsamic vinegar or to taste
• 1 Tablespoon brown sugar
• Salt and pepper to taste

Directions:

1. . Combine all the ingredients except the beef in a medium saucepan
2. . Simmer gently uncovered for about 25 minutes
3. . Remove from heat and discard the onion, ginger root and carrots
4. . Puree the sauce. Test for seasoning
5. . Season to taste with salt and pepper.Set aside
6. . Leave to marinate for 24+ hours
7. . Serve the meat rolls with the sauce on the side or poured over

This recipe was developed for the Cultured Cup by Kyra Effren

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