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Mushroom Stuffed Flank Steak Roll Recipe
|Beef flank steak||3⁄4 Pound|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Nonstick spray coating||1|
|Vegetable juice cocktail||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Quick cooking barley||1 Cup (16 tbs)|
|Snipped fresh parsley||3 Tablespoon|
Serving size: Complete recipe
Calories 1333 Calories from Fat 291
% Daily Value*
Total Fat 32 g49.8%
Saturated Fat 12.5 g62.7%
Trans Fat 0 g
Cholesterol 139.7 mg
Sodium 2224.6 mg92.7%
Total Carbohydrates 169 g56.4%
Dietary Fiber 28.4 g113.7%
Sugars 15.1 g
Protein 92 g183.5%
Vitamin A 151.5% Vitamin C 223.7%
Calcium 26.2% Iron 78%
*Based on a 2000 Calorie diet
Using a meat mallet, pound steak into a 10x8 inch rectangle.
Spread mushrooms on top of steak.
Roll up meat, starting from one short side.
Secure with wooden skewers.
Spray a cold large skillet with nonstick spray coating.
In the skillet brown steak roll on all sides.
Add vegetable juice cocktail and Worcestershire sauce.
Cover and simmer 55 to 60 minutes or till meat is tender, turning steak roll occasionally.
Meanwhile, in a medium saucepan heat the 1 1/2 cups water, onion, and bouillon granules to boiling.
Cover and simmer for 10 to 12 minutes or till water is absorbed.
Remove from heat and stir in parsley.
Transfer roll to a cutting board.
Stir together cornstarch and 2 tablespoons water.
Stir into liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.