Braised Stuffed Flank Steak Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 1/2 lb: beef flank steak,
STUFFING
2 tablespoon: cooking fat,
1/3 cup: onion, chopped
4 cup: dry bread cubes,
1/4 teaspoon: salt,
1 dash: pepper,
1/4 teaspoon: poultry seasoning,
OTHER INGREDIENTS
2 tablespoon: cooking fat,
1: salt,
1: pepper,
1/2 cup: onion, chopped
15 oz: tomato sauce,
1/2 cup: green pepper, chopped
1/2 cup: celery, thinly sliced
4 oz: mushrooms, sliced with liqd
Directions:
1. Pound flank steak evenly to about 9x12 inches, and 1/4 inche
thick.
2. Stuffing: In a skillet, cook onion in fat until soft but not
browned; add bread cubes and seasonings. Cook until bread is slightly
toasted, stirring often.
3. Spread stuffing over one end of meat and roll meat up lengthwise.
Fasten with metal skewers or tie with string. Close ends with
skewers or tie one piece of string around the length of the roll.
4. In a Dutch oven, or a large pan with a tight-fitting lid, brown
meat on all sides in 2 tablespoons fat. Season with salt and pepper.
Remove meat from pan and pour off fat drippings. Add onion and cook
until soft but not browned; stir often. Add tomato sauce and return
meat to pan.
5. Cover tightly and simmer for 1 1/2 hours or until meat is done.
A fork will pierce it easily when its done.
6. Add green pepper, celery, and mushrooms and liquid 15 minutes
before meat is done.
7. Remove meat roll to a serving platter. Remove skewers or string,
and slice meat with a sharp knife.
8. Taste sauce and correct seasoning, if necessary, with salt and
pepper.
9. Serve sliced meat with sauce.
From: The More Beef for your Money Cookbook
Yield: 4 servings
Source from luhu.jp
thick.
2. Stuffing: In a skillet, cook onion in fat until soft but not
browned; add bread cubes and seasonings. Cook until bread is slightly
toasted, stirring often.
3. Spread stuffing over one end of meat and roll meat up lengthwise.
Fasten with metal skewers or tie with string. Close ends with
skewers or tie one piece of string around the length of the roll.
4. In a Dutch oven, or a large pan with a tight-fitting lid, brown
meat on all sides in 2 tablespoons fat. Season with salt and pepper.
Remove meat from pan and pour off fat drippings. Add onion and cook
until soft but not browned; stir often. Add tomato sauce and return
meat to pan.
5. Cover tightly and simmer for 1 1/2 hours or until meat is done.
A fork will pierce it easily when its done.
6. Add green pepper, celery, and mushrooms and liquid 15 minutes
before meat is done.
7. Remove meat roll to a serving platter. Remove skewers or string,
and slice meat with a sharp knife.
8. Taste sauce and correct seasoning, if necessary, with salt and
pepper.
9. Serve sliced meat with sauce.
From: The More Beef for your Money Cookbook
Yield: 4 servings
Source from luhu.jp
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