Stuffed Flank Steak
photo by Papa D 1946-2012
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 lbs flank steaks
- 1 (4 ounce) can mushroom stems and pieces
- 1⁄2 cup onion, chopped
- 1⁄4 cup fresh parsley, chopped
- 4 slices bacon, finely chopped
- 2 tablespoons vegetable oil
- 2 (8 ounce) cans tomato sauce
- 1 beef bouillon cube
- 1 teaspoon sugar
- 1 teaspoon prepared mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon pepper
directions
- Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
- Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
- Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
- Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good! I made this as written, and the beef was fork tender - no knife needed! I liked that the stuffing and sauce had a different flavor than what I expected, savory and satisfying. Very easy to put together, and great aroma while simmering. Served with mashed potatoes for the tasty sauce. Made for Newest Zaar 2/11.
RECIPE SUBMITTED BY
breezermom
United States