Any pointers or tips?

I'm relatively new to cooking, and tonight I'm trying my hardest to surprise my husband with his favorite dish, Steak stuffed Creamy Spinach. However, this is my first attempt and I "suck" at baking with timing and tempertures. I don't even have fine cook ware to help me. This will all be done by appx time. Any pointer or tips for this recipe (listed below):





SPINACH - STUFFED FLANK STEAK





2 (1 lb.) beef flank steaks


1 beaten egg


1 (10 oz.) pkg. frozen chopped spinach, cooked %26amp; drained


1/2 c. shredded sharp American cheese (2 oz.)


1/2 tsp. ground sage


1/4 tsp. salt


Dash pepper


3/4 c. soft bread crumbs


2 tbsp. cooking oil


1 (8 oz.) can tomato sauce


1/2 c. dry red wine


1/2 c. chopped onion


1 clove garlic, minced


2 tbsp. all-purpose flour





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 li

Any pointers or tips?
Ok, I should have looked longer before I asked about the recipe! It looks really good!


After you drain the spinach, be sure to "pat it dry" - spinach retains a LOT of water and you need to get as much of the water out as possible. It doesn't say what temperature to cook it at, but it's usually around 350-375 degrees.


Have fun with it! He'll be glad you tried so hard!
Reply:Just 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.
Reply:Honey, the recipe looks great. You can do this, and he'll be so proud of you.