Stuffed Flank Steak With Onion Mushroom Sauce
|Unsalted butter/Margarine||2 Teaspoon|
|Yellow onion||1 Medium, finely chopped to make 1 cup|
|Stalk celery||1 Medium, finely chopped to make 1/2 cup|
|Garlic||2 Clove (10 gm), minced|
|Fresh bread crumbs||1 Cup (16 tbs) (2 Slices)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Egg white||1 Large|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried sage||1⁄2 Teaspoon, crumbled|
|Black pepper||3⁄4 Teaspoon|
|Flank steak||1 Pound|
|Vegetable oil||2 Teaspoon|
|Yellow onions||3 Cup (48 tbs), thinly sliced (About 2 Pieces)|
|Mushrooms||3 1⁄2 Ounce, thinly sliced (1 Cup)|
|Dry red wine/Low-sodium beef broth||1⁄2 Cup (8 tbs)|
|Low sodium beef broth||2 Cup (32 tbs)|
|Tomato paste||1 Tablespoon|
1To prepare the stuffing: In a 10-inch nonstick skillet, melt the butter over moderate heat. Add the onion, celery, and garlic and saute, stirring occasionally, for 5 minutes or until the onion is softened. Remove from the heat and let cool. When cool, add the bread crumbs, parsley, egg white, thyme, sage, salt, and pepper to the skillet and mix well.
2 Preheat the oven to 325°F. Using a sharp knife, cut a pocket in the steak. First, make a shallow horizontal slit along one long side, leaving 1 inch uncut at both ends. Then cut the slit more deeply to make a horizontal pocket through the center of the steak, leaving about 1 inch un cut on 3 sides.
3 Fill the pocket with stuffing and tie the steak with string at 2-inch intervals to close the opening. In a medium-size flameproof casserole, heat the oil over moderate heat. Add the steak and cook for .5 minutes or until browned on both sides; transfer to a plate. Add the onions, mushrooms, salt, pepper, thyme, and sage to the casserole and cook, stirring occasionally, for 5 minutes or until the onions are softened. Stir in the wine, broth, and tomato paste, return the steak to the casserole, and bring the liquid to a boil. Transfer the casserole to the oven and bake, covered, for 1 to 1 1/2 hours or until the steak is tender.
4 Transfer the steak to a cutting board and remove the string. Skim any fat from the surface of the sauce and simmer it, uncovered, over moderately high heat for 3 minutes or until slightly thickened. Slice the steak 1/2 inch thick, arrange the slices on a warm platter, and drizzle with the sauce.