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Stuffed Flank Steaks Recipe
|Dry bread cubes||4 Cup (64 tbs)|
|Poultry seasoning||1⁄2 Teaspoon|
|Flank steaks||1 3⁄4 Pound, scored (2 Steaks)|
|Enriched flour||1 Cup (16 tbs)|
|Canned tomatoes||1 Pound (1 Can, 2 Cups)|
|Water||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned broiled sliced mushrooms||6 Ounce (1 Can, 1 1/3 Cups)|
|Fat||4 Tablespoon, divided|
Calories 580 Calories from Fat 226
% Daily Value*
Total Fat 25 g39.1%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 8.5 mg
Sodium 1022 mg42.6%
Total Carbohydrates 52 g17.4%
Dietary Fiber 3.3 g13.3%
Sugars 4.9 g
Protein 36 g71.4%
Vitamin A 13.5% Vitamin C 30.1%
Calcium 9.5% Iron 18.8%
*Based on a 2000 Calorie diet
Spread stuffing over steaks and roll as for jelly roll; fasten rolls with toothpicks and lace with string.
Roll in flour and brown on all sides in a little hot fat; sprinkle with salt and pepper.
Add tomatoes, water, 1/4 cup onion, and catsup.
Cover; simmer 1 3/4 to 2 hours, or until tender; add green pepper, mushrooms and liquid last 15 minutes.