| 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.
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