Spinach Stuffed Flank Steak
2 – 1 lb flank steaks
1 beaten egg
1 – 10 oz package of frozen, chopped spinach, drained
½ shredded sharp American cheese or cheddar cheese
½ tsp ground sage
¼ tsp salt
¾ soft brad crumbs
2 tbsp cooking oil
1 8 oz can tomato sauce
½ c dry red wine
½ c chopped onion
1 clove garlic, minced
2 tbsp flour
Pound steak with meat mallet to ¼ inch thickness.
Combine egg. Spinach, cheese. Sage, salt and pepper. Stir in soft bread crumbs.
Spread filling over steaks.
Starting from narrow side, roll up each steak as for a jelly roll. Tie with string.
In a large skillet brown steak on all sides in hot oil.
Transfer rolls to 10x6x2 inch baking dish.
Combine tomato sauce, wine (onion) and garlic, and pour over meat.
Cover with foil and bake at 350 until tenser, about 1 ½ hours.
Transfer meat to serving platter.
Pour juices into measuring cup and add water to equal 1 ¾ cups, and pour into a 1 quart saucepan.
Combine ¼ cold water and flour, shake, and then stir into pan.
Stir over medium heat until thickened and bubbly.
Makes 8 servings.
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