Flank Steak with Meat Stuffing, Shaker Style
|Flank steak||2 1⁄2 Pound, thoroughly trimmed|
|White bread slices||5 , cut into 4 inch cubes to make 2 cups (Homemade Type)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Lean ground beef||1⁄4 Pound|
|Lean ground veal||1⁄4 Pound|
|Lean ground pork||1⁄4 Pound|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Crumbled dried rosemary||1⁄4 Teaspoon|
|Crumbled dried basil||1⁄2 Teaspoon|
|Crumbled dried savory||1⁄2 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Celery stalks||2 Medium, trimmed, leaves removed, cut crosswise into 1/2 inch thick slices|
|Onion||1 Medium, peeled and cut crosswise into 1/2 inch thick slices|
|Carrot||1 Medium, scraped and coarsely chopped|
|Beef stock/1 cup water / a combination of the two||1 Cup (16 tbs) (Fresh / Canned)|
Ask your butcher to cut a pocket in the steak, or do it yourself in the fol-lowing manner: With a long, very sharp knife, slit the steak horizontally from one of the long sides, cutting through the steak to within about 1/2 inch of the other long side and to within about 1 inch of each short end.
Preheat the oven to 350°.
In a heavy 8- to 10-inch skillet, melt 4 table-spoons of the butter over moderate heat.
Add the bread cubes and, stir-ring frequently, fry them until they are crisp and golden brown.
With a slotted spoon, transfer the cubes to a deep bowl.
Melt 2 more tablespoons of butter in the skillet, add the chopped onions and chopped celery and stir for about 5 minutes, until they are soft but not brown.
With a rubber spatula, scrape the onions and celery over the bread cubes.
Add the ground beef, veal, pork, egg, parsley, rosemary, basil, savory, sage, salt and pepper.
Knead vigorously with both hands, then beat with a wooden spoon until all the ingredients are well blended.
Holding the steak upright on its long closed side, pack the stuffing tightly into the pocket, a handful at a time.
Then lay the steak flat and close the open side by sewing it with a large needle and white thread.
Melt the remaining 2 tablespoons of butter with the oil in a heavy cas-serole large enough to hold the steak comfortably.
Brown the steak in the hot fat, turning it with two spoons and regulating the heat so that the meat colors richly and evenly on both sides without burning.
Transfer the steak to a plate and add the sliced celery, sliced onion and carrot to the fat remaining in the casserole.
Stirring frequently, cook for 8 to 10 minutes, or until the vegetables are soft and delicately browned.
Pour in the stock or water or stock-and-water combination and bring to a boil over high heat, meanwhile scraping in the brown particles cling-ing to the bottom and sides of the pan.
Return the steak to the casserole together with any juices that have accumulated around it.
Cover tightly and braise in the middle of the oven for 1 hour, or until the steak shows no resistance when pierced deeply with the point of a small sharp knife.
Place the steak on a heated platter.
Remove the thread.
Skim off the surface fat and strain the cooking liquid through a fine sieve into a sauceboat or bowl, pressing down hard on the vegetables with the back of a spoon to extract all their juices before discarding the pulp.
Taste for seasoning, and serve the gravy separately with the steak.