| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Top sirloin steaks, cut 2" |
|
|
thick |
| 1 |
T |
Olive oil |
| 1 |
c |
Mushrooms, finely chopped |
| 1/2 |
c |
Green onions, thinly sliced |
| 1 |
T |
Red wine |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Dried thyme |
| 1/4 |
t |
Pepper |
|
|
Dec 96 |
INSTRUCTIONS
Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic,
and green onions; cook 4 min. or until tender, stirring occasionally.
Add wine and cook until evaporated. Stir in salt, thyme and pepper.
Remove from heat; cool. Make a horizontal cut through center
approximately 1/2 inch from each side, parallel to surface of steak,
to form a pocket. Cut to, but not through opposite side. Spoon
stuffing into pocket, spreading evenly. Close opening with toothpicks.
Roast sirloin in a 350ø oven on a rack in a shallow roasting pan for
one hour or 20 min. per pound. Remove steak from oven and let stand
10-15 min. covered with foil tent. Remove toothpicks and carve into
1/2-inch thick slices. Posted to EAT-L Digest Recipe by: Texas
Council of Beef From: Betsy Burtis <ebburtis@IX.NETCOM.COM> Date:
Thu, 12 Dec 1996 07:06:02 -0500
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