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Stuffed Flank Steak Recipe
|Flank steak||2 Pound|
|Bread cubes||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dry parsley flakes||1 Tablespoon|
|Hot water||1 Tablespoon|
|Mushrooms||6 Large, scrubbed|
|Carrots||6 , pared|
|Whole onions||4 Small, peeled|
|Burgundy wine||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2594 Calories from Fat 945
% Daily Value*
Total Fat 101 g155.4%
Saturated Fat 51.6 g258.1%
Trans Fat 0 g
Cholesterol 369 mg
Sodium 3447 mg143.6%
Total Carbohydrates 129 g43.1%
Dietary Fiber 27.7 g110.9%
Sugars 46.5 g
Protein 206 g411.2%
Vitamin A 1299.5% Vitamin C 141.2%
Calcium 57.7% Iron 153.6%
*Based on a 2000 Calorie diet
Rub top of steak with salt and pepper.
Prepare stuffing from the next six ingredients as follows: Melt 2 tbs butter in medium-size frying pan over medium heat; saute' celery and onion until golden, then add parsley, salt and bread cubes.
Toss lightly and add just enough hot water to moisten slightly.
Spread evenly over steak.
Roll steak length wise (like a jelly roll) and fasten with skewer.
Tie with string in four or five places.
Rub steak roll with paprika and brown on all sides in 2 tbs butter in same frying pan.
Transfer to deep casserole.
Saute mushrooms, carrots and onions in pan, adding more butter if needed - then put vegetables around steak.
Deglaze the pan with the wine and pour warmed wine and pan drippings over the steak and vegetables.
Salt and pepper to taste.
Cover tightly and put in 350 degree oven for 1 1/2 hours.
Check occasionally, adding more liquid if necessary.
When meat is fork tender and vegetables are done, slice the meat roll in 1-1 1/2" slices, surround with vegetables and serve with gravy made from the liquid in the casserole.