Stuffed flank steak
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.
Recipe By :
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