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3/4 lb. Italian sweet sausages (about 4) casings removed
l medium onion, chopped
l medium carrot, diced
2 garlic cloves, minced
l medium apple, peeled, cored and chopped
l/2 cup diced green pepper
2 cups seasoned bread stuffing mix
l egg, lightly beaten
l/2 cup chopped parsley
l/2 cup beef broth
l/4 cup Madeira
salt & pepper
l 2-lb. flank steak, butterflied & LIGHTLY scored
Barbecue sauce
l/2 cup water
Break sausage into small pieces and poace in large skillet. Saute
over med. heat about 8 mins. Remove with slotted spoon and transfer
to med. bowl. Add onion, carrot & garlic to drippings in skillet and
saute 4-5 mins. Stir in apple and green pepper and saute until
slightly softened about 3-4 mins. Remove from heat and add to
sausage. Preheat oven 350. To sausage mixture add stuffing mix, egg,
parsley, broth & wine and blend thoroughly. Season to taste with
salt & pepper. Spread mixture on meat, leaving l/4″ border on all
sides. Loosely roll steak lengthwise and secure at intervals with
string or skewers. Place in roasting pan, seam side down and bake
at least l hour (test with fork for doneness: should be very tender)
Brush with barbecue sauce and bake 30-45 mins. more, or until meat
is very tggender. Remove to serving platter and keep warm. Place
pan on burner over med. heat, add water and l tbsps. barbecue sauce
and cook a few minutes, scraping pan. Slice steak thinly, arrange
on platter and pour sauce over.

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