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Stuffed Flank Steak

Category

Beef

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Ingredients

6 Tablespoons Butter
1/3 Cup Vegetable oil
2 Cups Bread cubes -- cut in 1/2" pc
1 Pound Ground veal
2 Eggs -- lightly beaten
1 Onion -- chopped
1/2 Cup Celery -- chopped
1 Tablespoon Parsley -- chopped
1 tablespoon Thyme; fresh -- finely choppe
1 Flank steak(2 to 2-1/2 lbs w
2 Carrots -- chopped
2 Bay leaves
1 Tomato -- chopped
2/3 cup Beef broth
2/3 cup Dry red wine

Procedures

In large skillet, heat 1/2 the butter and 1/2 the oil.
Add bread cubes & saute until golden brown on all sides. Drain on paper towels & set aside. Combine veal, eggs, half of the chopped onions, the celery, parsley, and one half of the thyme, 1 tsp salt and 1/2 tsp pepper, and the bread cubes and mix until well combined. Stuff this mixture into the pocket on the side of the flank steak. Bring bottom edge of the pocket up and press it against the stuffing. Press the top edge of the pocket over the bottom edge and tie with string at 3" intervals. In a large dutch oven, heat--> the rest of the butter and the oil & brown the meat on all sides. Add carrots, the rest of the onions, bay leaves, the other half of the thyme and the tomato. Cook on medium heat for 5 minutes, stirring frequently. Add broth and wine & bring to a boil. Reduce heat, cover pot and simmer for 1 hour & 15 minutes. Remove meat from the cooking liquids & set aside. Remove bay leaves and puree the cooking liquid in a processor or blender. Allow meat to cool a bit before slicing. ENJOY!!

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<h1> Stuffed Flank Steak</h1>
 Ingredients :
 6 Tablespoons Butter 
 1/3 Cup Vegetable oil 
 2 Cups Bread cubes -- cut in 1/2" pc 
 1 Pound Ground veal 
 2 Eggs -- lightly beaten 
 1 Onion -- chopped 
 1/2 Cup Celery -- chopped 
 1 Tablespoon Parsley -- chopped 
 1 tablespoon Thyme; fresh -- finely choppe 
 1 Flank steak(2 to 2-1/2 lbs w 
 2 Carrots -- chopped 
 2 Bay leaves 
 1 Tomato -- chopped 
 2/3 cup Beef broth 
 2/3 cup Dry red wine 
 <hr hieght="1">
 Procudures
 
In large skillet, heat 1/2 the butter and 1/2 the oil. 
Add bread cubes & saute until golden brown on all sides. Drain on paper towels & set aside. Combine veal, eggs, half of the chopped onions, the celery, parsley, and one half of the thyme, 1 tsp salt and 1/2 tsp pepper, and the bread cubes and mix until well combined. Stuff this mixture into the pocket on the side of the flank steak. Bring bottom edge of the pocket up and press it against the stuffing. Press the top edge of the pocket over the bottom edge and tie with string at 3" intervals. In a large dutch oven, heat--> the rest of the butter and the oil & brown the meat on all sides. Add carrots, the rest of the onions, bay leaves, the other half of the thyme and the tomato. Cook on medium heat for 5 minutes, stirring frequently. Add broth and wine & bring to a boil. Reduce heat, cover pot and simmer for 1 hour & 15 minutes. Remove meat from the cooking liquids & set aside. Remove bay leaves and puree the cooking liquid in a processor or blender. Allow meat to cool a bit before slicing. ENJOY!! 
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