A classic stuffed beef dish is braciole; a flank steak is pounded flat and a stuffing is rolled up inside it. It is then slowly braised, usually in a tomato sauce, for a long time until tender.

There are lots of variations as to what goes in it, but a spinach/mushroom stuffing would probably taste great. Flank steak is fairly lean, so it benefits from a moist stuffing. Do a google search and you'll find lots of recipes.

Nice thing about braciole is that it's not particularly time sensitive, so it works fine for entertaining. Plus, all the work is done at the beginning so there's no last minute scurrying to finish the dish.

Do you have Julia Child's Mastering the Art of French Cooking Volume Two?

If so look up her recipe for Filet de Boeuf en Feuilletons, Duxelles on page 180. This is a wonderful dinner party dish. The tenderloin is cut into thick slices, spread with the mushroom duxelles, and put back together and then roasted. I have made this a number of times, including once for a New Year's Eve dinner party.

I'm going out in a few minutes and won't be back until later today so i don't have time to type the recipe out for you. If you don't have the cookbook maybe you can find the recipe on line.

Ann

From LuigiÂs Kitchen
Stuffed, Large Roasted Braciole , Surf and Turf.
I used Sirloin sliced 1/4 inch + thick.

Here are the Stuffing Ingredients:
Seasoned Bread Crumbs, 2 cups, with
Garlic powder, 1/3 teaspoon
Onion Powder, 1/3 teaspoon
Salt and a Pinch of Old Bay Seasoning
Parsley Crushed , 1 teaspoon
Parmesan Cheese I tablespoon
1 Tablespn. of Pwd. egg, or 1 egg mixed with the 1/2cup water, below
1/3 cup of Onions chopped small and cooked 3 min. in Micro Wave
¼ teaspoon of Black Pepper
Mix all these ingredients together well.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Other Ingredients for the stuffing are;
2 Hardboiled Eggs, sliced.
½ cup of Olives and Capers chopped
Mushrooms ( optional )
Cooked Shrimp
Or add whatever you like also
- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
If using regular egg ,mix in here, when cool.
In a ½ cup of hot water, mix 1 heaping teaspoon of,
Chicken Soup Base and add this to the Bread Crumb mix.
DonÂt mix too much ! And just blend to dampen, Not too wet.

Lay one piece of Steak in a large Platter or whatever you choose.
The piece in the Photo is about 6 in. X 12 in.
Spread all the Bread Crumb stuffing mix on this evenly.
Place all the Other Ingredients on the stuffing evenly.
I put smaller pieces of the steak under the side and
let them hang out for wrapping the Braciole as it is rolled.

Lay another large piece ( the same size,
as the bottom piece of the sirloin.
Start rolling the steak, folding in the side pieces as you go.
Hog tie the whole mess very good !!!
I Browned this well and put it into the Waterless Roasting Cooker

Now it is Ready, to go in the Oven with the Potatoes

It baked 1 3/4 Hours, the temperature went to 160 degrees, internal temp.
LOU

{{gwi:1503528}}

Well, I am torn between using a flank and sirloin. Ann, I did find the recipe on the internet but I know our guest would prefer something a lot more simple. My MIL is coming for two weeks - maybe I will make it for her - I think she would enjoy it. I want to make something that looks very nice but has simple ingredients. So far, I am thinking a cranberry salad, beef rolled with a spinach mushroom mixture, wild rice, sweet potatoes, green beans, dessert will be either a raspberry trifle or chocolate almond torte with raspberry sauce.

Cookie, if you are going to go with a flank steak, I think I have the perfect recipe for you. Actually it is Lori that has the perfect recipe for you. I thought that she had posted it on her blog, but apparently she hasn't done that yet. I'll email her and ask her to post it for you.

Ann

Hi Cookie. I made this recipe for dinner the other night, and it was fantastic!! Definitely a nice company dish!

Italian Party Flank Steak

Lori

Years ago a restaurant I worked at used to make a stuffed rib roast. The roast was cut partway through at intervals. The stuffing was put in each cut and the roast tied back together. Serving was a trick. The roast was carved so there was a slice of meat sandwiching the stuffing. This was a standing rib roast so the bones were still on but I imagine you could do it without the bone in.

I'm thinking of making this one for New Year's (although I don't think I'll cook it as long as she did!):

SPINACH MUSHROOM AND BACON STUFFED FLANK STEAK

1 pkg. (12 oz.) bacon, cooked until done, but not crisp
1 1/2-2 lbs. flank steak
1 pkg. (10 oz.) frozen spinach, thawed and drained
1/2 to 1 cup thinly sliced mushrooms
1/2 cup grated Parmesan cheese
4 green onions, finely chopped
Minced garlic to taste (I used about a Tblsp.)
Salt & pepper

Preheat oven to 350°. Cook bacon; drain. Crumble and set aside. Sauté spinach, mushrooms, garlic and green onions in a pan with a little olive oil. When heated through combine bacon with spinach mixture and set aside.

Lightly score steak with a knife in a diamond pattern. Make sure that you do not cut through the meat. With a meat mallet, pound steak into a rectangle, as large as possible. You want the steak to be a little less than half inch thick.

Sprinkle with salt and pepper. Spread spinach and bacon mixture over steak. Sprinkle with Parmesan cheese. Roll up steak from short side. This will give you a long stuffed flank steak.
Tie steak with meat twine. I browned my meat in a skillet before baking. This is an optional step.

Place in 13X9 baking dish. Bake until desired doneness. I cooked mine about an hour for well done.

After about 20 minutes of cooking, I was afraid it would dry out so I combined 2 Tblsp. of Worcestershire sauce and a cup of beef bouillon. I poured it over the steak and covered with aluminum foil for another 25 minutes. Then I removed the aluminum foil and basted the steak with the drippings. I let it cook for about another 10 minutes without the foil so it would brown on top.

Let stand for about 5 minutes to make it easier to cut. Cut diagonally like you would French bread, and serve.

Here is a link that might be useful: Recipe from KJButton at multiply.com

Well, they are Italian. Lou's was a no go - the stuffing would be shunned by a few - shrimp, eggs, olives. Grrr, kids. I will most likely try everything suggested overtime as I like to do a lot of prep stuff and the extra steps from a simple roast is right up my alley. Off to google some cranberry salads now.

Lori's Italian Flank Steak sounds really good to me. I'm going to give that recipe a try very soon.

Pat's recipe also sounds good. I should make that as a surprise for someone I know that loves anything with spinach....

Nancy

Cookie:
You don't have to use what I put in the stuffing.
Use what ever you want.
But the Hard boiled eggs are a traditional item.

I started using Sirloin many moons ago because, it was tender.
Also because of the stringiness of the Flank Steak.
Merry Christmas, Lou
Everyone here loved the Surf and Turf idea.