Flank Steak with Meat Stuffing Shaker Style Recipe
Ingredients
| Flank steak - 2- to 2 1/2-pound , thoroughly trimmed | ||
| Butter | 8 Tablespoon | |
| Homemade-type white bread - 4 or 5 slices , cut into 1/4-inch cubes (2 cups) | ||
| Onions | 1 Cup (16 tbs), finely chopped | |
| Celery | 1 Cup (16 tbs), finely chopped | |
| Lean ground beef | 1/4 pound | |
| Lean ground veal - 1/4 pound | ||
| Lean ground pork - 1/4 pound | ||
| Egg | 1 | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Dried rosemary | 1/4 Teaspoon, crumbled | |
| Dried basil | 1/2 Teaspoon, crumbled | |
| Savory | 1/2 Teaspoon, crumbled | |
| Ground sage | 1/4 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Celery stalks - 2 medium-sized , trimmed, leaves removed, cut crosswise into 1/4-inch-thick slices | ||
| Onion - 1 medium-sized , peeled and cut crosswise into 1/4-inch-thick slices | ||
| Carrot - 1 medium-sized , scraped and coarsely chopped | ||
| Beef Stock | 1 Cup (16 tbs), canned | |
Directions
GETTING READY
1 Ask your butcher to cut a pocket in the steak.
2 Or with a long, very sharp knife, slit the steak horizontally from one of the long sides, cutting through the steak to within about 1/2 inch of the other long side and to within about 1 inch of each short end.
3 Preheat the oven to 350°.
MAKING
4 In a heavy 8- to 10-inch skillet, melt 4 tablespoons of the butter over moderate heat.
5 Add the bread cubes, stirring frequently, fry them until they are crisp and golden brown.
6 Using a slotted spoon, transfer the cubes to a deep bowl.
7 Melt 2 more tablespoons of butter in the skillet, add the chopped onions and chopped celery.
8 Stir for about 5 minutes, until they are soft but not brown.
9 Using a rubber spatula, scrape the onions and celery over the bread cubes.
10 Add in the ground beef, veal, pork, egg, parsley, rosemary, basil, savory, sage, salt and pepper.
11 Using both your hands, knead vigorously.
12 Beat with a wooden spoon until all the ingredients are well blended.
13 Holding the steak upright on its long closed side, pack the stuffing tightly into the pocket.
14 Lay the steak flat and close the open side by sewing it with a large needle and white thread.
15 In a large heavy casserole, melt the remaining 2 tablespoons of butter with the oil.
16 Brown the steak in the hot fat, turning it to cook evenly.
17 To a plate, transfer the steak.
18 Add in the sliced celery, sliced onion and carrot to the remaining fat in the casserole.
19 Cook for 8 to 10 minutes, stirring frequently or until the vegetables are soft.
20 Pour in the stock or water and bring to a boil over high heat.
21 Scrape the brown particles from the bottom and sides of the pan.
22 Return the steak to the casserole along with the juices.
23 Cover tightly and braise in the middle of the oven for 1 hour.
24 On a heated platter, place the steak and remove the thread.
25 Skim off the fat from the surface.
26 Through a fine sieve, strain the liquid into a sauceboat or bowl, pressing down hard on the vegetables with the back of a spoon to extract all their juices.
27 Correct the seasoning.
SERVING
28 Serve the gravy separately with the steak.
1 Ask your butcher to cut a pocket in the steak.
2 Or with a long, very sharp knife, slit the steak horizontally from one of the long sides, cutting through the steak to within about 1/2 inch of the other long side and to within about 1 inch of each short end.
3 Preheat the oven to 350°.
MAKING
4 In a heavy 8- to 10-inch skillet, melt 4 tablespoons of the butter over moderate heat.
5 Add the bread cubes, stirring frequently, fry them until they are crisp and golden brown.
6 Using a slotted spoon, transfer the cubes to a deep bowl.
7 Melt 2 more tablespoons of butter in the skillet, add the chopped onions and chopped celery.
8 Stir for about 5 minutes, until they are soft but not brown.
9 Using a rubber spatula, scrape the onions and celery over the bread cubes.
10 Add in the ground beef, veal, pork, egg, parsley, rosemary, basil, savory, sage, salt and pepper.
11 Using both your hands, knead vigorously.
12 Beat with a wooden spoon until all the ingredients are well blended.
13 Holding the steak upright on its long closed side, pack the stuffing tightly into the pocket.
14 Lay the steak flat and close the open side by sewing it with a large needle and white thread.
15 In a large heavy casserole, melt the remaining 2 tablespoons of butter with the oil.
16 Brown the steak in the hot fat, turning it to cook evenly.
17 To a plate, transfer the steak.
18 Add in the sliced celery, sliced onion and carrot to the remaining fat in the casserole.
19 Cook for 8 to 10 minutes, stirring frequently or until the vegetables are soft.
20 Pour in the stock or water and bring to a boil over high heat.
21 Scrape the brown particles from the bottom and sides of the pan.
22 Return the steak to the casserole along with the juices.
23 Cover tightly and braise in the middle of the oven for 1 hour.
24 On a heated platter, place the steak and remove the thread.
25 Skim off the fat from the surface.
26 Through a fine sieve, strain the liquid into a sauceboat or bowl, pressing down hard on the vegetables with the back of a spoon to extract all their juices.
27 Correct the seasoning.
SERVING
28 Serve the gravy separately with the steak.
Chef
