Stuffed Flank Steak with Marsala Mushroom Sauce
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
| ⅔ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
beef, flank steak (london broil)
|
|
| 75 | ml |
butter
divided |
|
| 237 | ml |
onions
minced |
|
| 2 | each |
garlic cloves
chopped |
|
| 346.8 | ml/g |
ground pork
|
|
| 115.6 | ml/g |
pancetta
chopped |
*
|
| 118 | ml |
spinach
chopped |
|
| 45 | ml |
currants
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
basil
|
*
|
| 3.3 | ml |
salt and black pepper
|
*
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | large |
carrots
julienned |
|
| 113.4 | g |
provolone cheese
julienned |
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
beef stock
prefer veal stock if possible |
|
| 237 | ml |
marsala sauce
|
* |
| 226.8 | g |
mushrooms
sliced |
|
| 3E+1 | ml |
lemon juice
|
|
| 28.9 | ml/g |
mushrooms, porcini
soaked, sliced |
|
| 118 | ml |
water
hot |
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
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.
