Stuffed Flank Steak with Marsala Mushroom Sauce
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Stuffed Flank Steak with Marsala Mushroom Sauce

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Time to Prepare this Recipe 2 hours Prep: 15 minutes Cook: 2 hours
Calories Per Serving and Nutrition Information 909 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings

Ingredients

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

Directions

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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Nutrition Facts

Serving Size 643g
Amount per Serving
Calories 909 58% of calories from fat
% Daily Value*
Total Fat 58.0g89%
 Saturated Fat 26.0g129%
 Trans Fat 0.0g
Cholesterol 248mg83%
Sodium 797mg33%
Total Carbohydrate 15.0g5%
 Dietary Fiber 2.0g8%
 Sugars 5.0g
Protein 79.0g157%
Vitamin A 85%  Vitamin C 39%
Calcium 34%  Iron 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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