Flank Steak Stuffed With Spinache
Instructions
Pound each steak with meat mallet to 1/4 inch thickness; set aside. Combine egg, spinach, cheese, sage, salt and pepper. Stir in soft bread crumbs. Spread spinach filling over steaks. Starting from narrow side, roll up each steak like a jelly roll. Tie with string.
In large skillet, brown steak rolls on all sides in hot oil, transfer rolls to a 10 x 6 x 2 inch baking dish. Combine tomato sauce, wine, onion and garlic; pour over meat. Cover with foil; bake at 350 degrees until tender, about 1 1/2 hours.
Transfer meat to serving platter; keep warm. Pour pan juice into measuring cup; add water to equal 1 3/4 cups. Pour juice mixture into a 1 quart saucepan. Combine 1/4 cup cold water and flour; stir into pan juices. Cook and stir over medium heat until thickened and bubbly.
To serve, remove string from around meat rolls; slice meat rolls. Serve with sauce by either pouring over rolls in separate bowl.
