Stuffed flank steak dinner
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (6 ounces) Idaho hash brown potatoes | |
| 1½ | cup | Hot water |
| 4 | slices | Bacon |
| 1 | Beef flank steak (about | |
| 5½ | Pounds) Salt and pepper to taste | |
| 1 | Jar (12 ounces) brown gravy | |
| 2 | tablespoons | Chopped parsley |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Dried thyme leaves, divided |
| 1 | tablespoon | Flour |
| ¼ | cup | Red wine or water |
| 1 | Bag (16 ounces) frozen vegetable combinations | |
| 1 | Regular size (10 x 16-inch) oven cooking bag | |
Directions
In 2 quart microwave-safe casserole combine hash brown potatoes and water Cover loosely with plastic wrap; cook on High 3 to 4 minutes.
On microwave safe plate, between sheets of paper towel, arrange bacon in a single layer. Cook on High 3 to 4 minutes or until crisp: cool.
crumble. Cut a pocket in flank steak; season inside with salt and pepper Drain any remaining liquid from potatoes Into potatoes, stir bacon, ¼ cup gravy, parsley, Worcestershire sauce and ½ teaspoon thyme Spoon into flank steak pocke t; secure with wooden toothpicks.
Add flour into cooking bag; shake. Place prepared steak in bag. Stir wine into remaining gravy; spoon over steak. Place bag in microwave-safe pie plate. Close bag according to package directions (including cutting the slits). Cook on High 4 to 5 minutes; cook on Medium 16 to 18 minutes. Carefully open bag; add vegetables. Reclose bag and cook on High 8 to 10 minutes or until vegetables are hot and meat is tender.
Makes 6 servings From the files of Al Rice, North Pole Alaska. Feb 1994