Served cold and cut into thin slices, this can be very nice for the first course of a dinner party. Served hot with thicker slices, it can be the main course of a meal.
2 pounds flank steak
2 tablespoons butter
½ large onion, finely chopped
1 clove garlic, minced
½ cup chopped mushrooms
¼ cup pine nuts (or pistachio nuts)
¼ cup parsley, finely chopped
1½ cups soft bread crumbs
¾ teaspoon poultry seasoning or oregano and
basil
½ teaspoon salt
pepper to taste
1 egg, slightly beaten
2-3 tablespoons butter for browning the
meat
½ cup white wine or bullion
- In the 2 tablespoons butter, sauté the mushrooms, onion and garlic for about 2 minutes, until the vegetables are soft but not brown. Remove to a bowl.
- Add the nuts, parsley, breadcrumbs and seasonings and mix well.
- Pound the steak flat and score with a knife on one side.
- Spread the stuffing on the scored side of the steak. (Depending on the size of the steak, you may not need to use all of the stuffing.)
- Roll, jelly roll fashion, and tie with string in about three places so the stuffing does not fall out.
- In a heavy skillet or frying pan, melt the 2-3 tablespoons of reserved butter and brown the rolled meat on all sides.
- Put the meat into a Dutch oven or large casserole dish.
- Add the wine or bullion.
- Cook covered in oven for 2 hours at 350º Fahrenheit.
- Check from time to time to make sure that there is enough liquid so that the meat is steaming and does not burn. If necessary, add additional wine or bullion.
- Serve hot or cold, cut into ½ inch slices or thicker.
No comments:
Post a Comment