Yield: 4 Servings
|1½ cup||Packaged bread stuffing|
|3 ounces||Canned mushrooms -- sliced|
|2 tablespoons||Melted butter|
|2 tablespoons||Grated parmesan cheese|
|1 pounds||Flank steak - scored on both|
|2 tablespoons||Salad oil|
|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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