Rolled Stuffed Flank Steak
Be the first to rate this recipe
A home-kitchen version of rolled stuffed flank steak, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 (1 1/2 to 2 lb.) flank steak
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. prepared mustard
- 1 1/2 c. day-old bread, cut in 1/2-inch cubes
- 1 tsp. poultry seasoning
- 1 medium onion, chopped
- 1/2 c. chopped celery
- 1/4 c. melted shortening
- 2 Tbsp. flour
- 1 c. water or beef broth
Method
Score steak on both sides of meat.
Sprinkle both sides with salt and pepper.
Spread mustard over top.
Toss bread, poultry seasoning, onion, and celery with shortening.
Spoon mixture evenly over top of steak.
Roll up, beginning with narrow end.
Fasten with skewers.
Brown well on all sides in hot fat in Dutch oven over medium heat.
Add water.
Cover tightly.
Cook over low heat for 1 1/2 hours, or until tender.
Or cover and bake in moderate oven (350°) for 2 hours.
Makes 6 to 8 servings.
Rate:
