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Stuffed Flank Steak with Marsala Mushroom Sauce

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2 hours Prep: 15 minutes Cook: 2 hours

909 calories per serving view nutrition facts

1 3/4	pounds	beef, flank steak
5	tablespoons	butter	divided
1	cup	onion	minced
2	each	garlic cloves	chopped
12	ounces	ground pork
4	ounces	pancetta	chopped
1/2	cup	spinach	chopped
3	tablespoons	currants
2	tablespoons	parsley leaves	chopped
1/4	teaspoon	thyme
1/4	teaspoon	basil
2/3	teaspoon	salt and black pepper
1	each	egg	slightly beaten
1	large	carrot	julienned
1/4	pound	provolone cheese	julienned
2	tablespoons	olive oil
2	cups	beef stock	prefer veal stock if possible
1	cup	marsala sauce
1/2	pound	mushrooms	sliced
2	tablespoons	lemon juice
1	ounce	mushrooms, porcini	soaked, sliced
1/2	cup	water	hot
1	tablespoon	cornstarch
2	tablespoons	marsala wine

Prepare the carrot: peel and halve lengthwise.

Cut each half again, lengthwise.

Cut length into thirds; 12 sticks, total.

Brown the sausage in a large soup pot.

Remove and slice into rounds; set aside.

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.

Uncover and add the sausage and escarole and cook until escarole is soft.

Taste and adjust seasonings. Serve with plenty of freshly grated Romano.

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Serving Size 643g

Amount per Serving

Calories 909 58% of calories from fat