| Remember to thaw and drain the spinach ahead of time. |
1-1/2 to 1-3/4 pound beef flank steak
1/2 cup fresh mushrooms, chopped
1 medium onion, chopped
1 small carrot, finely chopped
1 teaspoon of minced garlic
3 tablespoons butter
1 (10 ounce) package of frozen chopped spinach, thawed and drained
2 teaspoons instant beef bouillon granules
1/4 cup hot water
1 (10-3/4 ounce) can cream of mushroom soup
2 tablespoons of red wine
1/2 teaspoon curry powder
1/4 teaspoon coriander
A dash of salt and pepper
1/2 cup fresh mushrooms, chopped
1 medium onion, chopped
1 small carrot, finely chopped
1 teaspoon of minced garlic
3 tablespoons butter
1 (10 ounce) package of frozen chopped spinach, thawed and drained
2 teaspoons instant beef bouillon granules
1/4 cup hot water
1 (10-3/4 ounce) can cream of mushroom soup
2 tablespoons of red wine
1/2 teaspoon curry powder
1/4 teaspoon coriander
A dash of salt and pepper
Sauté the mushrooms, onion, carrot, garlic and spinach in butter until the
vegetables are tender.
Pound the flank steak to about 1/8-inch thickness and score it with a sharp knife.
When the spinach mixture is tender, spread it over the flank steak. Starting at long
side, roll steak in a jellyroll fashion. Tie with string or secure it with toothpicks.
Place the rolled steak, seam side down, in a 2-quart oblong baking dish.
Dissolve beef bouillon in hot water. Add the soup, wine, curry powder, coriander,
salt and pepper. Pour over the steak and cover the dish. Bake at 350 degrees for
1-1/2 to 2 hours or until tender. Good served with a tossed salad.
vegetables are tender.
Pound the flank steak to about 1/8-inch thickness and score it with a sharp knife.
When the spinach mixture is tender, spread it over the flank steak. Starting at long
side, roll steak in a jellyroll fashion. Tie with string or secure it with toothpicks.
Place the rolled steak, seam side down, in a 2-quart oblong baking dish.
Dissolve beef bouillon in hot water. Add the soup, wine, curry powder, coriander,
salt and pepper. Pour over the steak and cover the dish. Bake at 350 degrees for
1-1/2 to 2 hours or until tender. Good served with a tossed salad.
| The Main Courses Chef presents ... Flank Steak Florentine at The Fatted Café |
| This dish is new to our menu, and we are still experimenting. But go ahead and try it. Cooks mess with recipes and call it creating. |
| | Back Home | The Dinner Menu | More Main Courses | |
