Sausage-Stuffed Steak Recipe
Ingredients
| Beef flank steak | 1 1⁄2 Pound | |
| Finely chopped garlic | 1 Teaspoon | |
| Chorizo sausage | 1 Pound | |
| Onion | 1 Medium, chopped (About 1/2 Cup) | |
| Snipped parsley | 1⁄3 Cup (5.33 tbs) | |
| Egg | 1 , slightly beaten | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Canned condensed beef broth | 10 1⁄2 Ounce | |
| Canned whole tomatoes | 8 Ounce | |
| Canned chopped green chilies | 4 Ounce | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3082 Calories from Fat 1856
% Daily Value*
Total Fat 202 g310.4%
Saturated Fat 67.5 g337.7%
Trans Fat 0 g
Cholesterol 778.4 mg259.5%
Sodium 7964.9 mg331.9%
Total Carbohydrates 91 g30.2%
Dietary Fiber 11.2 g44.8%
Sugars 12.4 g
Protein 222 g443.2%
Vitamin A 56.4% Vitamin C 149.6%
Calcium 40.5% Iron 103.2%
*Based on a 2000 Calorie diet
Directions
Sprinkle evenly with garlic.
Remove sausage from casing; mix sausage, onion, parsley and egg.
Spread sausage mixture over beef to within 1 inch of edges.
Roll up, beginning at narrow end; secure with wooden picks.
Mix flour, salt and pepper; coat roll-up with flour mixture.
Heat oil in 4-quart Dutch oven.
Cook roll-up over medium heat, turning occasionally, until brown; drain.
Add beef broth, tomatoes (with liquid) and chilies (with liquid).
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until roll-up is tender, about 2 hours.
Remove roll-up; remove wooden picks and keep warm.
Skim fat from broth.
Mix cornstarch and cold water; stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Cut roll-up into slices; serve with sauce.
Chef
