Cathy's Gourmet Recipes

Stuffing:
1 lb. ground sirloin or extra lean ground beef
½ cup uncooked rice
1 tablespoon dried parsley
2 teaspoons sugar
¼ to 1/3 cup water
½ teaspoon ground cinnamon
1 slice white bread – soaked in a little milk, squeeze out excess, tear into small pieces (this will make the stuffing tender)
Dash each of salt and pepper
1-2 heads of cabbage – cored and trimmed of outer leaves

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Ingredients:

2 lb. Flank steak
1 large can tomato sauce (about 3 cups)

Stuffing:

2 hard boiled eggs
1 cup Italian bread crumbs
4 slices maple ham – diced
4 slices provolone cheese – diced
1/3 cup grated Parmesan cheese
2 medium cloves garlic – minced
Olive oil
1/3 stick margarine or butter
Salt and Pepper to taste
1/3 cup flour
Vegetable oil
String
Toothpicks (thick ones)

Butterfly steak lengthwise, but don’t cut all the way through. Open and put between two sheets of plastic wrap or foil.
Pound with mallet until evenly thick. This also tenderizes the meat.
Lay steak cut side open
In bowl, mix bread crumbs, ham, provolone cheese, parmesan cheese, and garlic together. Add about 1/3 cup olive oil and mix.
Stuffing should be moist but not soupy. Add a little more olive oil if necessary.
Add dash of salt and eight or nine grinds of pepper.
Mix Spread stuffing over flank steak, leaving about two inches away from the sides. Slightly mounded in the center
Cut eggs into quarters and put down the middle of the steak.
Cut pats of margarine and arrange on top of stuffing
Roll up the flank steak like you would a jelly roll. Start at the wide end, tuck the edges in as you roll. Kinda like a Chinese egg roll deal.
Use toothpicks to hold together ends and seam.
Tie up with string. You can be fancy, but the important thing is to tie the steak so it won’t loose it’s filling during cooking.
Heat a large pot over med heat.. Add about 2 tblsp. Vegetable oil.
Dust steak with flour. Shake off excess.
Brown in oil, turning to sear all sides – about 8 mins. total
Lower heat and pour tomato sauce over steak. Roll steak around to coat. Couple grinds of pepper.
Cover. Simmer on low – medium heat for 1 ½ hours. Check to make sure it’s not cooking too fast or sticking to the bottom of the pot.
Keep at slow simmer. You can also place in oven at 325 and bake.
Let steak rest 10 minutes. Remove toothpicks. Slice with string still attached. Cut and remove string.