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Sausage-Stuffed Steak

American.foodie's picture
  Beef flank steak 1 1⁄2 Pound
  Finely chopped garlic 1 Teaspoon
  Chorizo sausage 1 Pound
  Onion 1 Medium, chopped (About 1/2 Cup)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Egg 1 , slightly beaten
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Canned condensed beef broth 10 1⁄2 Ounce
  Canned whole tomatoes 8 Ounce
  Canned chopped green chilies 4 Ounce
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon

Cut beef lengthwise almost into halves; open flat with cut side up.
Sprinkle evenly with garlic.
Remove sausage from casing; mix sausage, onion, parsley and egg.
Spread sausage mixture over beef to within 1 inch of edges.
Roll up, beginning at narrow end; secure with wooden picks.
Mix flour, salt and pepper; coat roll-up with flour mixture.
Heat oil in 4-quart Dutch oven.
Cook roll-up over medium heat, turning occasionally, until brown; drain.
Add beef broth, tomatoes (with liquid) and chilies (with liquid).
Break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer until roll-up is tender, about 2 hours.
Remove roll-up; remove wooden picks and keep warm.
Skim fat from broth.
Mix cornstarch and cold water; stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Cut roll-up into slices; serve with sauce.

Recipe Summary

Difficulty Level: 
Side Dish

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