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Stuffed Flank Steak

1 1/2 cups packaged bread stuffing
3 ounces canned mushrooms -- sliced with juice
2 tablespoons melted butter
2 tablespoons grated parmesan cheese
1 pound flank steak - scored on both sides
2 tablespoons salad oil


Sauce:
1 3/4 ounces brown gravy mix
1/4 cup dry red wine
2 tablespoons green onions -- minced
1/4 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 cooker. 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 dissolved. Serve over meat.

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