Stuffed Flank Steak Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| 2 hard-cooked eggs, chopped | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| 2 cups packaged herb-flavored stuffing | ||
| Hot water | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Flank steak | 1 | |
| Meat tenderizer | ||
| Fat | 2 Tablespoon | |
Directions
1. Melt butter in skillet over medium heat.
2. Add onions and cook until tender but not browned.
3. Remove skillet from heat and scrape onions into a mixing bowl. Add chopped eggs, 1/4 cup of the sour cream, stuffing, water and beaten egg. Mix well.
4. Pound steak with the back of a cleaver or the edge of a saucer on both sides, until it is a thin rectangle. Use tenderizer accor-ing to package directions.
5. Spread stuffing mixture over meat. Roll up as for a jelly roll. Tie every 3 to 4 inches with stout cord or secure with skewers.
6. Melt fat in skillet over medium-high heat. Place flank steak in skillet and brown well on all sides.
7. Add 1/2 cup hot water.
8. Cover with vac-control valve closed. Lower heat and simmer about 1 1/2 hours or until meat is tender.
9. Remove meat to a hot serving platter. Measure drippings in pan and add enough water to make 1/2 cup liquid. Return to pan. Stir in remaining sour cream and heat but do not boil.
10. Cut flank steak in crosswise slices and serve with hot sauce.
2. Add onions and cook until tender but not browned.
3. Remove skillet from heat and scrape onions into a mixing bowl. Add chopped eggs, 1/4 cup of the sour cream, stuffing, water and beaten egg. Mix well.
4. Pound steak with the back of a cleaver or the edge of a saucer on both sides, until it is a thin rectangle. Use tenderizer accor-ing to package directions.
5. Spread stuffing mixture over meat. Roll up as for a jelly roll. Tie every 3 to 4 inches with stout cord or secure with skewers.
6. Melt fat in skillet over medium-high heat. Place flank steak in skillet and brown well on all sides.
7. Add 1/2 cup hot water.
8. Cover with vac-control valve closed. Lower heat and simmer about 1 1/2 hours or until meat is tender.
9. Remove meat to a hot serving platter. Measure drippings in pan and add enough water to make 1/2 cup liquid. Return to pan. Stir in remaining sour cream and heat but do not boil.
10. Cut flank steak in crosswise slices and serve with hot sauce.
Chef
