Recipe by Cecily Parsley
This came out of a wartime edition of The Joy of Cooking. I have made it many times, with no complaints. This is another one that can easily be messed up unless you read entirely through the ingredients/directions a couple of times beforehand. Great blend of flavours and well worth the effort.
- 1 lb flank steak
- 1 teaspoon seasoning salt
- 1⁄8 teaspoon ginger
- 1⁄8 teaspoon paprika
- 1⁄4 cup butter
- 2 tablespoons onions, chopped
- 1 cup soft breadcrumbs
- 1⁄4 teaspoon salt
- 2 tablespoons parsley, chopped
- 2 tablespoons celery, chopped
- 1 egg, slightly beaten
- 2 tablespoons flour
- 1 cup v 8 vegetable juice
- 1 (10 ounce) can tomato soup
- 1 cup water
Directions See How It's Made
- Preheat oven to 250 degrees. (This is not a typo. Two hundred and fifty.).
- Flatten and score one large flank steak. Season with the seasoned salt, paprika, and ginger. Set aside.
- Melt butter and saute the 2 tbsp chopped onion until it is browned.
- Meanwhile, mix the breadcrumbs, salt, parsley, celery, paprika and slightly beaten egg together. Stir this mixture into the pan containing the butter and onion.
- Melt the remaining 3 tbsp of butter in a skillet. While it is melting, spread the stuffing from pan onto steak; the steak up lengthwise, tucking ends inches Tie it closed,fairly loosely. Sear the rolled steak on all sides in the melted butter. Place the steak in a casserole dish with a cover.
- Stir flour into remaining butter in pan. Add the water, V-8 juice, tomato soup and salt Whisk and heat until thickened. Pour over rolled steak in casserole and cover.
- Bake, covered for 1 1/2 hours. Serve the tomato gravy over 1" slices of rolled steak. Serve with rice and green beans.