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Flank Steak with Spinach Stuffing Recipe

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This recipe for Flank Steak with Spinach Stuffing, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, October 20, 2005


1 flank steak ( 1 1/2 - 2 lbs.)
1 c. bread crumbs
1 (10 oz.) Pkg. frozen spinach,
cooked & drained
1/4 c. Parmesean cheese
1 egg, slightly beaten
2 tbsp. olive oil
dash of Marjoram
salt & pepper
flour 3 tbsp. bacon drippings or oil
1 (8 oz.) can tomato sauce
1/2 c. - 1 c/ red wine
1/2 c. beef boullion
1 chopped onion
4 garlic cloves, minced

Mix bread crumbs, spinach, cheese, egg, 2 tbsp. olive oil, Marjoram, salt and pepper. Spread mixture evenly over steak. Roll up from one side to the other, tucking in the ends as you roll. Tie or skewer securely. Dredge rolled steak with flour. Heat bacon oil in skillet. Brown steak slowly on all sides, mix the tomato sauce, wine, beef stock, onion and garlic. Add some Marjoram, salt & pepper to taste, pour over browned steak. Cover lightly and simmer gently (or at 350 degrees) for
1 1/2 to 2 hours, or until meat is tender. Turn occasionally while cooking and add a little wine or water to keep gravy from getting too thick. Remove string, slice and serve.

You can make the meat rolls ahead and freeze all rolled up and ready to be browned.




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