Keto Stuffed beef schnitzel bundles

When you feel you have that extra-time to exercise your cooking muscles and prepare a more elaborate recipe, try this delicacy

Nutritional values per serving: Kcal: 473 - Proteins: 20g, Fat: 41g, Net Carbs: 5.6g

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Ingredients

• Flank Steak, 3.75 oz (106 g)
• Ghee, 2 Tbsps (32 g)
• Mozzarella cheese, whole milk, 1/4 cup, shredded (28 g)
• Cream cheese, 6 ounces (168 g)
• Parmesan Cheese, grated, 1 tablespoon (5 g)
• Swiss Cheese, grated, 1/2 oz (14 g)
• Parma Ham (Prosciutto), 4 slices (68 g)
• Spinach, 2 cups (58 g)
• Spring Onions (Scallions), 1 large (25 g)
• Garlic, 2 garlic cloves (8 g)
• Portobello Mushroom, 1 (83 g)
• Thyme, 1 tsp (1 g)
• Table salt, 1 dash (0 g)
• Black Pepper, 1 dash (0 g)

Instructions

1. Pre-heat oven to 375°F (190°C).
2. Clean, trim and chop the mushroom. Chop scallions and garlic.
3. Place a slice of beef flank between two pieces of parchment paper and pound into a flat schnitzel that is 1/4” thick. Set aside.
4. Melt 1 tablespoon of ghee in a heavy-bottomed skillet over medium-high heat and sauté the scallion until it begins to soften, then add the garlic and dried thyme.
5. Continue to sauté for one more minute. Add the chopped mushroom and adjust the heat under the pan to medium and continue sautéing until the mushrooms are cooked and the onions and garlic are caramelized nicely (about 8 – 10 more minutes). Stir occasionally during this time.
6. Add cream cheese to the mushroom mixture and stir constantly until melted. Add the remaining cheeses and continue stirring until all have melted into the mixture.
7. Add the spinach all at once and stir while it wilts into the mixture in the pan. Remove the stuffing mixture from the heat and set aside.
8. Lay two of the prosciutto slices out flat lengthwise on a chopping board while overlapping the edges and place the one of the beef schnitzels on top.
9. Spoon half of the stuffing on top of the beef and spread it out evenly leaving a 1” border all around the edges. Create a tidy bundle by rolling the layered meat and stuffing starting on the shorter edge. Tuck in the edges of the prosciutto as you roll. Secure the bundle with toothpicks if necessary. Make a second bundle using the remaining prosciutto, beef, and stuffing.
10. Melt the remaining tablespoon of ghee in a clean heavy-bottomed, ovenproof skillet over medium-high heat and brown the bundles on all sides. Place skillet on the middle rack of the pre-heated oven for 20 minutes or until the internal temperature of the rolls reaches 165° F. Serve immediately.

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