Slow Cooked Spinach Stuffed Steaks Food

SPINACH & FETA STUFFED FLANK STEAK

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

SLOW-COOKED STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/2-in. thickness; set aside. , In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well. , Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours., Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan. , Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy.

STUFFED FLANK STEAK IN CROCK POT

Steps:

• Slightly score flank steak on each side at 1 inch intervals.
• Combine stuffing with beef broth, butter and cheese.
• Spread mustard over flank steak, then spread stuffing over steak and roll up like a jelly roll.
• Tie with string.
• Rub with oil sprinkle with salt and pepper on the outside and put into crock pot.
• Mix gravy and water.
• Pour over meat.
• Cover and cook low, 8 hours.
• Remove meat from crock pot. Stir gravy well to blend (Some of the stuffing mix will come out of the flank steak while it is cooking and this will thicken the gravy a bit more).
• Slice into serving sized pieces.
• Serve with gravy on the side to put on the steak and potatoes if you are serving them.

SLOW-COOKER SPINACH-STUFFED CUBED STEAKS

Steps:

• Flatten each beef steak to 1/8-inch thickness. Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.
• Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
• Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
• Remove steaks from cooker to serving platter; keep warm.
• Skim fat from beef juices in cooker if desired. Measure 1 cup juices; pour into small saucepan. Mix cornstarch and water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.

CROCK POT STUFFED STEAK

Steps:

• Pound the salt, garlic powder and black pepper into the steak.
• Lay the stuffing on top of the steak and roll up jelly-roll style.
• Place toothpicks in steak to hold in place.
• Place the steak in the crock pot.
• Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
• Pour over the steak in the crock pot.
• Cook on low for about 6 hours.
• Thicken the broth for gravy if you like.
• Serve with mashed potatoes, if desired.
• Slice the steak into serving pieces.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

SLOW-COOKED SPINACH-STUFFED STEAKS

Steps:

• Flatten the steaks so that they are about 1/8-inch thick by pounding them with a meat mallet or a rolling pin.
• Divide the spinach, onion and garlic evenly among the steaks, spreading the filling to the edges, then roll up each of the steaks and secure it with toothpicks or small metal skewers.
• Place the steaks in a 31/2-quart (31/2 litre) crockpot, pour the wine or beef broth over the steaks, cover the crockpot, and cook on low for 8 to 9 hours or until the beef is tender.
• Remove the steaks from the crockpot to a serving platter, and keep warm.
• Skim any fat from the juices in the crockpot, and pour one cup of the juice into a small pan.
• To make the sauce, mix cornstarch and water and add to the juice; then cook over a medium-high heat for about 5 minutes, stirring continuously until thickened.
• Serve the steaks with the sauce and a potato dish such as Bergy's Irish Mashed Potatoes recipe #10974, English Parsley Potatoes recipe #123425 or Colcannon recipe #123663.