Herb And Mushroom Stuffing Recipes
BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING
Skirt steak is a cut from the flank - or you can use flank steak. Either way, its a tough (but economical) piece of meat that is very flavourful when marinated or braised. This version comes from Christine Cushing!
Provided by CountryLady
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- STUFFING: Heat the olive oil in a medium sauté pan over high heat.
- Add the onion, celery, garlic and mushrooms.
- Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
- Add the mixed herbs, arugula, pine nuts and brioche cubes.
- Cook for an additional 3 minutes.
- Add the white wine and continue to cook until the liquid has evaporated.
- Remove from heat and cool completely.
- Fold in the egg.
- BRAISE: Preheat oven to 375 degrees F.
- Lay out the skirt steak, vertically, and season with salt and pepper.
- Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
- Secure with butcher’s twine.
- Heat a medium sauté pan over high heat and add the olive oil.
- Brown the stuffed skirt steak on all sides.
- Transfer steak to an 8 x 8-inch roasting pan.
- Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
- Deglaze with the red wine and beef broth.
- Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
- Cover with aluminum foil and place in preheated oven.
- Braise until meat is tender, about 1½ hours.
- Remove skirt steak from roasting pan and place on cutting board.
- Cover with aluminum foil and let rest for 10 minutes.
- SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
- Discard the solids.
- Add the beef broth and red wine to the saucepan.
- Bring to a boil.
- Whisk in the grainy mustard and butter.
- Slice the skirt steak into ½-inch slices.
- Spoon the sauce over the steak and serve immediately.
Nutrition Facts : Calories 517.2, Fat 33.6, SaturatedFat 10, Cholesterol 135.2, Sodium 356.9, Carbohydrate 12.9, Fiber 3.2, Sugar 2.5, Protein 35.6
MUSHROOM HERB STUFFING
Check out this comforting stuffing with yummy healthy Crimini & white mushrooms, celery and onions.
Provided by Rita1652
Categories Onions
Time 23m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Clean and slice the mushrooms with an egg slicer. Sauté in 1 tablespoons of butter with the chopped onions and celery.
- Combine the bread cubes, seasonings, sautéed mushrooms, onions, and celery.
- And the remaining butter.
- Add the chicken broth and mix well.
- Mixes 8 cups of stuffing or enough to stuff.
- A 10-12 lb. Turkey.
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