Flank Steak With Celery Dressing

"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."
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Ready In:
1hr 50mins


  • 1 lb flank steak
  • 1 teaspoon seasoning salt
  • 18 teaspoon ginger
  • 18 teaspoon paprika
  • 14 cup butter
  • 2 tablespoons onions, chopped
  • 1 cup soft breadcrumbs
  • 14 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


  • 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.

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<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p> 8728230"
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