Pot Roasted Flank Steak With Vegetables Recipe
Ingredients
| 1 flank steak (about 2 pounds) | ||
| 1/2 cup chopped celery tops | ||
| Onion | 1 , chopped | |
| Few parsley sprigs, chopped | ||
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Shortening | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Carrots | 8 Small | |
| Potatoes | 8 Small | |
Directions
Put steak on board and pound with rolling pin or mallet until both sides are slightly flattened.
Sprinkle with celery tops, onion, parsley, thyme, half of salt, and the pepper.
Roll up jelly-roll fashion, beginning at the pointed end.
Tie with string.
Brown on all sides in hot shortening in heavy kettle.
Add water.
Simmer, covered, for 1 1/2 hours, turning meat occasionally, and adding more water if necessary.
Add vegetables and remaining salt and pepper.
Simmer for 30 minutes longer.
To serve, slice meat diagonally.
Sprinkle with celery tops, onion, parsley, thyme, half of salt, and the pepper.
Roll up jelly-roll fashion, beginning at the pointed end.
Tie with string.
Brown on all sides in hot shortening in heavy kettle.
Add water.
Simmer, covered, for 1 1/2 hours, turning meat occasionally, and adding more water if necessary.
Add vegetables and remaining salt and pepper.
Simmer for 30 minutes longer.
To serve, slice meat diagonally.
Chef
