Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ cup | Packaged bread stuffing |
3 ounces | Canned mushrooms -- sliced |
With juice | |
2 tablespoons | Melted butter |
2 tablespoons | Grated parmesan cheese |
1 pounds | Flank steak - scored on both |
Sides | |
2 tablespoons | Salad oil |
Sauce: | |
¾ ounce | Package brown gravy mix |
¼ cup | Dry red wine |
2 tablespoons | Green onions -- minced |
¼ cup | Currant jelly |
Combine bread stuffing with mushrooms and juice, butter, and cheese. Spread over flank steak; roll up like jelly roll. Fasten with skewers or string.
Pour oil in slow-cooking pot. Roll steak in oil, coating all sides.
For sauce: Prepare gravy mix according to package directions. Pour gravy, wine, and onions over meat. Cover and cook on low 8 to 10 hours. Remove meat from pot; slice. Add jelly to sauce and stir until disolved. Serve over meat.
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