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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 417.3
  • Total Fat: 20.6 g
  • Cholesterol: 113.4 mg
  • Sodium: 489.6 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 49.2 g

View full nutritional breakdown of Braised Flanken with Mushrooms calories by ingredient
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Braised Flanken with Mushrooms

Submitted by: ARTEMISINKED

Introduction

The meat gets so tender in this dish that it falls apart. Try truffle salt to bring out the flavor in the mushrooms. The meat gets so tender in this dish that it falls apart. Try truffle salt to bring out the flavor in the mushrooms.
Number of Servings: 4

Ingredients

    Flank Steak, 2 lb
    Crisco Pure Vegetable Oil, 1 tbsp
    Garlic, 4 clove
    Porcini Mushrooms, Dried, 28.35 gram(s)
    Beef broth, bouillon, consomme, 1 can (14 oz), ready-to-serve
    1-2 Bay leaves
    1/ 2 tsp. Salt
    1/4 tsp. Pepper
    Xanthan gum or other thickener

Directions

Soak porcini mushrooms in 3/4 cup water- microwave until boiling. Remove mushrooms and rinse with plain water. Chop and set aside. Strain mushroom liquid through a coffee filter and set aside.

Heat vegetable oil in a deep dutch oven casserole dish. Brown flank steak on both sides. Add garlic and mushrooms and cook for approximately 1 minute being careful not to let the garlic burn. Add mushroom fluid and beef stock. Add bay leaf, salt and pepper. Cover dutch oven and reduce heat to low. Let simmer for 2-2.5 hours.

In the last 45 minutes of cooking, you may choose to add vegetables (carrots, celery, etc.).

Remove flank steak and vegetables (if applicable) to another plate and cover with foil or place in warm oven. Increase heat to high until remaining sauce is boiling. Boil until sauce reduces to approximately half, then whisk in xanthan gum or other thickener to taste for gravy.

Serve flank steak with gravy and vegetables, garnished with bay leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user ARTEMISINKED.






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