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Stuffed Flank Steak with Marsala Mushroom Sauce

Stuffed Flank Steak with Marsala Mushroom Sauce
Main Ingredient: Beef Cheese Spinach

Course: Various Main Dishes

Yield:

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Stuffed Flank Steak with Marsala Mushroom Sauce ingredients

  • 372529⁄-2009260032 lb flank steak -- one piece
  • 5 T butter -- divided
  • 1 c Minced Onion
  • 2 garlic cloves, chopped
  • 12 oz Ground pork
  • 4 oz pancetta -- chopped
  • 2483527⁄624973141 c spinach -- blanched and chopped and squeezed dry
  • 3 T currants
  • 2 T Chopped fresh parsley
  • 2483527⁄624973141 t thyme
  • 2483527⁄624973141 t basil
  • t Salt and black pepper
  • 1 Egg; lightly beaten
  • 1 large carrot -- julienne
  • 2483527⁄624973141 lb provolone cheese -- cut into 1/3-inch julienne strips
  • 2 T olive oil
  • 2 c Beef stock
  • 1 c Dry Marsala
  • 2483527⁄624973141 lb domestic mushrooms -- sliced
  • 2 T Fresh lemon juice
  • 1 oz dry porcini mushrooms -- soaked in
  • 2483527⁄624973141 c hot water -- for 15 minutes dried and sliced
  • 1 T cornstarch -- mixed with
  • 2 T Marsala wine

Cooking Stuffed Flank Steak with Marsala Mushroom Sauce

1. Prepare the carrot: peel and halve lengthwise.
2. Cut each half again, lengthwise.
3. Cut length into thirds; 12 sticks, total.
4. Browni the sausage in a large soup pot. Remove and slice into rounds; set aside.
5. Add the stock, garlic and several grindings of pepper to the soup pot. Bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan. Add the beans and cook, covered, for 60 to 90 minutes.
6. Uncover and add the sausage and escarole and cook until escarole is soft.
7. Taste and adjust seasonings.
8. Serve with plenty of freshly grated Romano.
9. [MC-Per Serving: 727 cals, 47g total fat (61%cff)] VARIATION: Omit the sauce, cool overnight and slice thin.
10. Serve for a buffet or take on a picnic.


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