Slow Cooked Stuffed Flank Steak |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and still use this recipe.—Kahty Clark, Byron, Minnesota Ingredients:
1 beef flank steak (2 pounds) |
1 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon butter |
1-1/2 cups soft bread crumbs (about 3 slices) |
1/2 cup chopped fresh mushrooms |
1/4 cup minced fresh parsley |
1/4 cup egg substitute |
3/4 teaspoon poultry seasoning |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup beef broth |
2 teaspoons cornstarch |
4 teaspoons water |
Directions:
1. Flatten steak to 1/2-in. thickness; set aside.
2. In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well.
3. Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
4. Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan.
5. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy. Yield: 8 servings.
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