Stuffed flank steak, swiss style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank steak |
| Salt & pepper | ||
| ¼ | cup | Minced onion |
| 2 | Apples (peeled, cored & | |
| Sliced) | ||
| 8 | Pitted prunes | |
| 2 | tablespoons | Corn oil |
| 1 | cup | Water |
| 1 | tablespoon | Instant beef bouillon |
| 1½ | cup | Apple juice |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Instant coffee |
| 1 | tablespoon | Brown sugar |
| ¼ | teaspoon | Onion powder |
Directions
Trim excess fat from meat; score both sides & sprinkle with salt & pepper. lb. with meat mallet. Sprinkle one side with onion; arrange apples & prunes in center across short side of meat. Fold into thirds & tie. Heat oil in Dutch oven over med heat; add meat & brown on all sides. Reduce heat; add water & bouillon. Cover & simmer 1 hour or until meat is fork tender. Remove meat & keep warm. Gradually stir apple juice into cornstarch & coffee until smooth; stir in pan juices. Stir in 1 tsp. salt, brown sugar & onion powder; cook over med heat, stirring constantly, until mixture thickens & comes to a boil. Serve gravy over meat.
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