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Name: Broccoli Stuffed Steak with Herb Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Jumbo Yellow Onion Diced; 1 1/2 ts Salt; 1/2 c Margarine Melted; 1 lb Broccoli Buds Chopped; 1 c Swiss Cheese Shredded; 1 1/2 ts Black pepper; 6 tb Margarine; 2 lg Garlic minced; 1/2 ga Bread Crumbs Diced; 1 tb Thyme Leaves Diced; 1 lb Mushrooms sliced

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INGREDIENTS

1 Jumbo Yellow Onion ; Diced
1 1/2 ts Salt
1/2 c Margarine ; Melted
1 lb Broccoli Buds ; Chopped
1 c Swiss Cheese ; Shredded
1 1/2 ts Black pepper
6 tb Margarine
2 lg Garlic ; minced
1/2 ga Bread Crumbs ; Diced
1 tb Thyme Leaves ; Diced
1 lb Mushrooms ; sliced

INSTRUCTIONS

MMMMM----------------------HERB CREAM SAUCE--------------------------- 1 tb Butter 1 Garlic Clove; Mined 1 tb Fresh Thyme Leaves 2 tb Fresh Basil Leaves; Chopped -Finely 1 tb Pork Base 1 1/2 qt Heavy CreamMMMMM--------------------------FOR ROUX------------------------------- 2 tb Butter; Melted 2 tb Flour Melt 6 tablespoons of margarine in a large saute pan over medium-high heatbsp. saute mushrooms, onions, and broccoli for 5 minutes or until broccoli is tender. Place in a strainer and let juice drain. Melt 1/2 cup margarine and combine with bread crumbs, thyme, garlic, salt, and black pepper. In a large mixing bowl, combine mushroom mixture with bread crumb mixture. Add swiss cheese and mix well. Butterfly 4 top sirloin steaks. Cook to your preference in a frying pan. Remove from heat and cut a pocket through the center for the stuffing. Stuff each steak with 1 cup of stuffing. Place the stuffed steaks into a 350 degree oven and bake for 5 minutes, or until the stuffing is hotbsp. Place each steak on an individual plate and top with hot herb cream sauce. Herb Cream Sauce: In a medium saute pan over medium-high heat, melt the butter and saute the garlic and herbs for 3 minutes. Add the pork base and cream and simmer 10 minutes. Make a roux by melting the 2 tbsp. butter and stirring in the flour. Let bubble over medium-high heat for 1 minute. Whip roux into cream sauce and stir until thick. Remove from heat and serve immediately.

NOTES

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Broccoli Stuffed Steak with Herb Cream Sauce

1 Jumbo Yellow Onion Diced
1 1/2 ts Salt
1/2 c Margarine Melted
1 lb Broccoli Buds Chopped
1 c Swiss Cheese Shredded
1 1/2 ts Black pepper
6 tb Margarine
2 lg Garlic minced
1/2 ga Bread Crumbs Diced
1 tb Thyme Leaves Diced
1 lb Mushrooms sliced

MMMMM----------------------HERB CREAM SAUCE---------------------------      1 tb Butter      1    Garlic Clove; Mined      1 tb Fresh Thyme Leaves      2 tb Fresh Basil Leaves; Chopped           -Finely      1 tb Pork Base  1 1/2 qt Heavy CreamMMMMM--------------------------FOR ROUX-------------------------------      2 tb Butter; Melted      2 tb Flour   Melt 6 tablespoons of margarine in a large saute pan over medium-high  heatbsp. saute mushrooms, onions, and broccoli for 5 minutes or until  broccoli is tender. Place in a strainer and let juice drain.    Melt 1/2 cup margarine and combine with bread crumbs, thyme, garlic,  salt, and black pepper.    In a large mixing bowl, combine mushroom mixture with bread crumb  mixture. Add swiss cheese and mix well.    Butterfly 4 top sirloin steaks. Cook to your preference in a frying  pan. Remove from heat and cut a pocket through the center for the  stuffing. Stuff each steak with 1 cup of stuffing. Place the stuffed  steaks into a 350 degree oven and bake for 5 minutes, or until the  stuffing is hotbsp. Place each steak on an individual plate and top  with hot herb cream sauce.    Herb Cream Sauce: In a medium saute pan over medium-high heat, melt  the butter and saute the garlic and herbs for 3 minutes. Add the pork  base and cream and simmer 10 minutes.    Make a roux by melting the 2 tbsp. butter and stirring in the flour.  Let bubble over medium-high heat for 1 minute. Whip roux into cream  sauce and stir until thick. Remove from heat and serve immediately.

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Nutrition

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Serving Size: 1 Serving (1567g)
Recipe Makes: 1

Calories: 3597
Calories from Fat: 3142 (87%)

Amt Per Serving		% DV

	Total Fat 349.1g	466 %
	Saturated Fat 79.2g	396 %
	Monounsaturated Fat 160.5g
	Polyunsanturated Fat 96.9g
Cholesterol 99.4mg		31 %
Sodium 4091.2mg		141 %
Potassium 3987.1mg		105 %
Total Carbohydrate 81.2g		24 %
	Dietary Fiber 20.6g	82 %
	Sugars, other 60.6g
Protein 57g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3597

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