| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Swiss | Shelf life, Shelf1 | 1 | servings |
INGREDIENTS
| 1/2 | ga | Diced Bread Crumbs |
| 1 | c | Shredded Swiss Cheese |
| 1/2 | c | Melted Margarine |
| 1 | tb | Diced Thyme Leaves |
| 1 | lb | Sliced Mushrooms |
| 2 | lg | Garlic Cloves; Minced |
| 1 | Jumbo Yellow Onion; Diced Finely | |
| 1 1/2 | ts | Salt |
| 1 | lb | Broccoli Buds; Chopped |
| 1 1/2 | ts | Black Pepper |
| 6 | tb | Margarine |
| 1 | tb | Butter |
| 1 | Garlic Clove; Mined | |
| 1 | tb | Fresh Thyme Leaves |
| 2 | tb | Fresh Basil Leaves; Chopped Finely |
| 1 | tb | Pork Base |
| 1 1/2 | qt | Heavy Cream |
| 2 | tb | Butter; Melted |
| 2 | tb | Flour |
INSTRUCTIONS
STUFFING HERB CREAM SAUCE FOR ROUX Melt 6 tablespoons of margarine in a large saut. pan over medium-high heatbsp. Saut. mushrooms, onions, and broccoli for 5 minutes or until broccoli is tender. Place in a strainer and let juice drain. Melt 1/2 cup margarine and combine with bread crumbs, thyme, garlic, salt, and black pepper. In a large mixing bowl, combine mushroom mixture with bread crumb mixture. Add swiss cheese and mix well. Butterfly 4 top sirloin steaks. Cook to your preference in a frying pan. Remove from heat and cut a pocket through the center for the stuffing. Stuff each steak with 1 cup of stuffing. Place the stuffed steaks into a 350 degree oven and bake for 5 minutes, or until the stuffing is hotbsp. Place each steak on an individual plate and top with hot herb cream sauce. Herb Cream Sauce: In a medium saut. pan over medium-high heat, melt the butter and saut. the garlic and herbs for 3 minutes. Add the pork base and cream and simmer 10 minutes. Make a roux by melting the 2 tbsp. butter and stirring in the flour. Let bubble over medium-high heat for 1 minute. Whip roux into cream sauce and stir until thick. Remove from heat and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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