For the filling: slice the onion very finely, liver not so finely, bacon on small cubes, and mushrooms into “leaves”. Sauté it following this order: First onion, than mushrooms, and liver and bacon together as last (put the new ingredient when the last is soft, and so on). Sauté it until all liquid evaporates. Season it with salt and pepper. When it cools add one yolk, parsley leaves (minced) and nutmeg powder.
Spread the filling over each steak, fold them in half and close it with toothpicks (3-4 per each steak). Cover the steaks with flour and fry them on both sides until they become brownish. Pour 2 cups of wine over steaks and cook until alcohol evaporates, and than add beef stock to cover the steaks completely. Add tomato puree and cook for 20-30 min. or until meat become soft. Five minutes before end, add mustard. Try it, and season it if necessary. Serve with rice or potato.
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 4|
|Calories from Fat: 355 (49%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 283.9mg||87 %|
|Sodium 380.9mg||13 %|
|Potassium 1061.8mg||28 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 32.5g|
|Protein 50.5g||72 %|
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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.
Calories per serving: 728
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