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Stuffed Flank Steak with Marsala Mushroom Sauce

 

42

Yield

4

servings

Prep

15

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 ¾ pounds beef, flank steak (london broil)
5 tablespoons butter
divided
1 cup onions
minced
2 each garlic cloves
chopped
12 ounces ground pork
4 ounces pancetta
chopped
*
½ cup spinach
chopped
3 tablespoons currants
2 tablespoons parsley leaves
chopped
¼ teaspoon thyme
*
¼ teaspoon basil
*
teaspoon salt and black pepper
*
1 each eggs
slightly beaten
1 large carrots
julienned
¼ pound provolone cheese
julienned
2 tablespoons olive oil
2 cups beef stock
prefer veal stock if possible
1 cup marsala sauce
*
½ pound mushrooms
sliced
2 tablespoons lemon juice
1 ounce mushrooms, porcini
soaked, sliced
½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 643g (22.7 oz)
Amount per Serving
Calories 90958% of calories from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 797mg 33%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 157g
Vitamin A 85% Vitamin C 39%
Calcium 34% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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