Monday, January 16, 2012

Spinach and mushroom stuffed tip steak

I saw a few recipes were they stuffed a roast and since I didn't have a roast I decided to roll it up in the steaks I did have.

1 1/2 pounds steak, pounded thin for easy rolling
1 (10 oz) package frozen spinach
7 strips bacon, cooked and crumbled
1 pound mushrooms
1 mediums onion, chopped
3 Tbsp cream cheese, softened
salt and pepper

Thaw spinach and squeeze out water. In a pan, sauté mushrooms and onion until brown. In a small bowl combine all ingredients and mix well. Spoon the stuffing onto the steak, leaving a 1 inch border. Roll from the long edge of the steak and secure with string or toothpicks. Sprinkle salt and pepper over steak. Place on a baking sheet. Bake at 375 degrees, for an hour. Remove from oven and let stand before slicing.

Mushroom Sauce

1/4 cup oil
1 pound mushrooms
1 onion, diced
4 cloves garlic, crushed
1 3/4 cup Worcestershire sauce
1 3/4 cup beef stock

In a large skillet, heat the oil on high heat, and sauté the mushrooms,onions, and garlic until softened and starting to brown. De-glaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the beef stock. Cook for 5 minutes and remove from the heat. Spoon over meat before serving.



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