Matambre Casserole (Matambre a la cacerola)
It is always good to learn to make a different recipe for matambre because it is a dish that can be so practical and spectacular in its presentation; yet it is up to you to find your favorite one!
Ingredients
* 1 beef flank steak (2 lb.)
* 1 glass of white wine
* 2 tablespoons vinegar
* 2 eggs, beaten
* cheddar cheese, grated
* ½ chopped onion in oil gold
* 1 cup cooked peas
* 1 loaf of bread crumbs soaked in milk
* 3 onions, cut in juliennes
* 1 glass of dry white wine
* salt and pepper
* thyme
* chopped parsley
* red pepper
* 1 tablespoon corn starch
* enough beef broth
1) Spread the flank steak on a flat surface and trim the edges to give it an even rectangular shape. Season, sprinkle with wine and vinegar and season with pepper, thyme, parsley and red pepper. As for the stuffing, beat the eggs, mix them with plenty of grated cheese, onions, peas and bread, previously soaked in milk, drained then shredded.
2) Spread the filling over one side of the flank steak, then roll it up by turning inward and tightly tie it with kitchen wire. Some will also wrap the matambre with bacon slices or pancetta.
It is important to note that the type of manioc flour used does not really brown, and if overcooked, the cheese will burn and thus take a bitter taste
3) Brown the flank steak in a pan with hot oil then turn it around so it cooks evenly. Add the chopped onions, pour the wine in, a little broth and salt.
4) Cover the pan and simmer until the meat is cooked. When cooked take out of the pan and slice it; prepare a sauce with the cooking liquids by adding corn starch to thicken. Serve with onions, tomatoes and pour some sauce over...
* 1 beef flank steak (2 lb.)
* 1 glass of white wine
* 2 tablespoons vinegar
* 2 eggs, beaten
* cheddar cheese, grated
* ½ chopped onion in oil gold
* 1 cup cooked peas
* 1 loaf of bread crumbs soaked in milk
* 3 onions, cut in juliennes
* 1 glass of dry white wine
* salt and pepper
* thyme
* chopped parsley
* red pepper
* 1 tablespoon corn starch
* enough beef broth
1) Spread the flank steak on a flat surface and trim the edges to give it an even rectangular shape. Season, sprinkle with wine and vinegar and season with pepper, thyme, parsley and red pepper. As for the stuffing, beat the eggs, mix them with plenty of grated cheese, onions, peas and bread, previously soaked in milk, drained then shredded.
2) Spread the filling over one side of the flank steak, then roll it up by turning inward and tightly tie it with kitchen wire. Some will also wrap the matambre with bacon slices or pancetta.
It is important to note that the type of manioc flour used does not really brown, and if overcooked, the cheese will burn and thus take a bitter taste
3) Brown the flank steak in a pan with hot oil then turn it around so it cooks evenly. Add the chopped onions, pour the wine in, a little broth and salt.
4) Cover the pan and simmer until the meat is cooked. When cooked take out of the pan and slice it; prepare a sauce with the cooking liquids by adding corn starch to thicken. Serve with onions, tomatoes and pour some sauce over...