How To make Stuffed Flank Steak with Marsala Mushroom Sauce
1 3/4 pounds flank steak
one piece
5 tablespoons butter :
divided
1 cup minced onion
2 garlic cloves chopped
12 ounces ground pork
4 ounces pancetta :
chopped
1/2 cup spinach blanched and chopped
and squeezed dry 3 tablespoons currants
2 tablespoons chopped fresh parsley
1/4 teaspoon thyme
1/4 teaspoon basil
2/3 teaspoon salt and black pepper
1 egg :
slightly beaten
1 large carrot julienne
1/4 pound provolone cheese :
cut
into 1/3-inch julienne strips 2 tablespoons olive oil
2 cups beef stock
1 cup dry Marsala
1/2 pound domestic mushrooms sliced
2 tablespoons fresh lemon juice
1 ounce dry porcini mushrooms :
soaked in
1/2 cup hot water for 15 minutes
dried and sliced 1 tablespoon cornstarch :
mixed with
2 tablespoons Marsala wine
Prepare the carrot: peel and halve lengthwise. Cut each half again, lengthwise. Cut length into thirds; 12 sticks, total.
Brown the sausage in a large soup pot. Remove and slice into rounds; set aside.
Add the stock, garlic and several grindings of pepper to the soup pot. Bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan. Add the beans and cook, covered, for 60 to 90 minutes. Uncover and add the sausage and escarole and cook until escarole is soft. Taste and adjust seasonings. Serve with plenty of freshly grated Romano.
[MC-Per Serving: 727 cals, 47g total fat (61%cff)]
VARIATION: Omit the sauce, cool overnight and slice thin. Serve for a buffet or take on a picnic.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
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Skirt Steak with Chimichurri and Roasted Garlic Sauce
It's finally grilling season! Try this tasty steak recipe with two delicous sauces.
INGREDIENTS
STEAK
1 pound of skirt steak
1 thickly sliced sweet onion
1 tablespoon of Kosher salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cumin
1 teaspoon of chili powder
1 /2 teaspoon of red pepper flakes
1 teaspoon of dry oregano
2 tablespoons of olive oil
CHIMICHURRI SAUCE
2 tablespoons of white or red wine vinegar
2 finely minced cloves of garlic
1/2 very small diced shallot
3 tablespoons of finely chopped fresh oregano
3 tablespoons of finely chopped fresh cilantro
3 tablespoons of finely chopped fresh parsley
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
ROASTED GARLIC SAUCE
1/2 cup of finely minced roasted garlic cloves
juice of 1 lime
1/2 cup of thinly sliced fresh green onions
1/3 cup of olive oil
Kosher salt and fresh cracked pepper to taste
PREPARATION
Preheat the grill to high heat.
CHIMICHURRI SAUCE
Combine all ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.
ROASTED GARLIC SAUCE
Combine all ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.
STEAK
In a separate small bowl combine the salt, garlic, onion, cumin, chili powder, red pepper flakes and oregano until combined. Note: that you will not use all of this.
On a large plate rub the skirt steaks on both sides with 2 tablespoon of olive oil and generously season with the rub.
On a separate large plate coat the thickly sliced onion rings on both sides with the remaining 1 tablespoon of olive oil.
Next, place the steak and onions onto the grill to cook. The steak will cook for 3 to 4 minutes on each side for a perfect medium-rare internal temperature. The onions will be come browned and soft once they are finished, about 10 total minutes of cooking.
Remove the steak from the grill once it is finished cooking and let it rest on a cutting board for 2 minutes.
Next, slice the skirt steak against the grain and on a bias and serve with the roasted onion rings and cool sauce.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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