Rolled Steak Florentine
Ingredients
- 1 kilogram of beef skirt steak, in two thin pieces
- 1 egg slightly beaten
- 250 grams packet frozen chopped spinach, cooked and well drained
- 60 grams cheddar cheese, shredded
- 1/4 teaspoon sage
- 1/4 teaspoon salt
- 3/4 cup soft breadcrumbs
- 1 tablespoon oil
- 1 cup tomato puree
- 1 cup dry red wine
- 1/2 cup chopped onion
- 1 clove garlic, finely chopped
- 2 tablespoons plain flour
- 1/4 cup cold water
Score and pound each steak with a mallet to 6mm thickness, set aside.
Combine egg, drained spinach, cheese, sage, salt and pepper, stir in breadcrumbs. Spread mixture over steaks. Starting at narrow end, roll up swiss roll fashion, tie with a string.
In large frying pan, brown steak rolls in oil on all sides, place in a baking dish.
Combine tomato puree, wine, onion and garlic pour over meat.
Cover with foil and bake at 180 degrees celsius until meat is tender, about 1.5 hours. Remove meat to a platter and keep warm.
Measure pan juices, add enough water to juices to equal 1 3/4 cups liquid. Turn into saucepan. Combine flour and 1/4 cup cold water, stir into pan juices. Cook and stir over medium heat until thickened and bubbly. Serve separately.
Mouthwateringly delicious!
Cocinar, comer y ser feliz,
Leticia
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