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Stuffed Flank Steak Recipe
|Beef flank steak||1 1⁄2 Pound (1 Piece)|
|Chopped onion||1⁄2 Cup (8 tbs), divided|
|Vegetable oil||2 Tablespoon, divided|
|Cubed seasoned stuffing||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs), divided|
|Poultry seasoning||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
Calories 555 Calories from Fat 161
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 46.5 mg15.5%
Sodium 627.1 mg26.1%
Total Carbohydrates 63 g20.9%
Dietary Fiber 7.4 g29.5%
Sugars 6.1 g
Protein 36 g71.9%
Vitamin A 19.1% Vitamin C 29.6%
Calcium 12.7% Iron 31.5%
*Based on a 2000 Calorie diet
In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown.
Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed.
Spoon over steak; roll up tightly jelly-roll style, starting with a long side.
Secure with toothpicks or kitchen string.
Combine the flour, salt and pepper.
Coat meat with flour mixture.
In a Dutch oven, brown meat on all sides in remaining oil.
Add the tomatoes, ketchup and remaining water and onion.
Bring to a boil.
Reduce heat; cover and simmer for 1-1/4 hours.
Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.