Recipe by breezermom
I found several stuffed flank steak recipes here, but none just like this. Although I like quick and easy on weekdays, I love to smell something cooking for a long period of time on the weekends. With a 2 1/2 hour cook time, this gives me the happiness of smelling something cooking for a while!
Top Review by Papa D 1946-2012
Absolutely delicious!!!! The blend of ingredients for the filling is wonderful, over all this has great flavor and texture, so tender. Thanks for posting this savory recipe! Made for Photo Tag Early Fall 2011.
- 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 See How It's Made
- 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.