Stuffed Flank Steak With Onion Mushroom Sauce Recipe
Ingredients
| 2 teaspoons unsalted butter or margarine | ||
| 1 medium-size yellow onion, finely chopped (1 cup) | ||
| 1 medium-size stalk celery, finely chopped (1/2 cup) | ||
| Garlic | 2 Clove (5gm), minced (For the stuffing:) | |
| Bread crumbs | 1 Cup (16 tbs) (For the stuffing:) | |
| Parsley | 1/4 Cup (16 tbs), minced (For the stuffing:) | |
| Egg white | 1 Large (For the stuffing:) | |
| 1/4 teaspoon each dried thyme and sage, crumbled | ||
| 1/4 teaspoon each salt and black pepper | ||
| Flank steak | 1 pound (For the steak:) | |
| Vegetable oil | 2 Teaspoon (For the steak:) | |
| Yellow onions | 2 Large, thinly sliced (For the steak:) | |
| Mushrooms | 3 1/2 Ounce, thinly sliced (For the steak:) | |
| 1/2 teaspoon each salt and black pepper | ||
| 1/4 teaspoon each dried thyme and sage, crumbled | ||
| 1/2 cup dry red wine or low-sodium beef broth | ||
| 2 cups low-sodium beef broth | ||
| Tomato Paste | 1 Tablespoon (For the steak:) | |
Directions
1To prepare the stuffing: In a 10-inch nonstick skillet, melt the butter over moderate heat. Add the onion, celery, and garlic and saute, stirring occasionally, for 5 minutes or until the onion is softened. Remove from the heat and let cool. When cool, add the bread crumbs, parsley, egg white, thyme, sage, salt, and pepper to the skillet and mix well.
2 Preheat the oven to 325°F. Using a sharp knife, cut a pocket in the steak. First, make a shallow horizontal slit along one long side, leaving 1 inch uncut at both ends. Then cut the slit more deeply to make a horizontal pocket through the center of the steak, leaving about 1 inch un cut on 3 sides.
3 Fill the pocket with stuffing and tie the steak with string at 2-inch intervals to close the opening. In a medium-size flameproof casserole, heat the oil over moderate heat. Add the steak and cook for .5 minutes or until browned on both sides; transfer to a plate. Add the onions, mushrooms, salt, pepper, thyme, and sage to the casserole and cook, stirring occasionally, for 5 minutes or until the onions are softened. Stir in the wine, broth, and tomato paste, return the steak to the casserole, and bring the liquid to a boil. Transfer the casserole to the oven and bake, covered, for 1 to 1 1/2 hours or until the steak is tender.
4 Transfer the steak to a cutting board and remove the string. Skim any fat from the surface of the sauce and simmer it, uncovered, over moderately high heat for 3 minutes or until slightly thickened. Slice the steak 1/2 inch thick, arrange the slices on a warm platter, and drizzle with the sauce.
2 Preheat the oven to 325°F. Using a sharp knife, cut a pocket in the steak. First, make a shallow horizontal slit along one long side, leaving 1 inch uncut at both ends. Then cut the slit more deeply to make a horizontal pocket through the center of the steak, leaving about 1 inch un cut on 3 sides.
3 Fill the pocket with stuffing and tie the steak with string at 2-inch intervals to close the opening. In a medium-size flameproof casserole, heat the oil over moderate heat. Add the steak and cook for .5 minutes or until browned on both sides; transfer to a plate. Add the onions, mushrooms, salt, pepper, thyme, and sage to the casserole and cook, stirring occasionally, for 5 minutes or until the onions are softened. Stir in the wine, broth, and tomato paste, return the steak to the casserole, and bring the liquid to a boil. Transfer the casserole to the oven and bake, covered, for 1 to 1 1/2 hours or until the steak is tender.
4 Transfer the steak to a cutting board and remove the string. Skim any fat from the surface of the sauce and simmer it, uncovered, over moderately high heat for 3 minutes or until slightly thickened. Slice the steak 1/2 inch thick, arrange the slices on a warm platter, and drizzle with the sauce.
Chef
