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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I found several stuffed flank steak recipes here, but none just like this. Although I like quick and easy on weekdays, I love to smell something cooking for a long period of time on the weekends. With a 2 1/2 hour cook time, this gives me the happiness of smelling something cooking for a while! Ingredients:
2 lbs flank steaks |
1 (4 ounce) can mushroom stems and pieces |
1/2 cup onion, chopped |
1/4 cup fresh parsley, chopped |
4 slices bacon, finely chopped |
2 tablespoons vegetable oil |
2 (8 ounce) cans tomato sauce |
1 beef bouillon cube |
1 teaspoon sugar |
1 teaspoon prepared mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
Directions:
1. Trim any fat from the steak; on one side of the steak, score it in a diamond pattern 1/8 inch deep.
2. Drain mushrooms, reserving the liquid. Combine the mushrooms, onion, parsley, and bacon in a large skillet. Cook over medium heat until the onion is tender, stirring occasionally.
3. Spread the vegetable mixture evenly over unscored side of the steak to within 1 inch of the outside edges. Roll up jellyroll fashion, starting with the short side. Tie with heavy string at 2 inch intervals.
4. Brown the steak roll in vegetable oil in a large Dutch oven. Reduce the heat to low; stir in the reserved mushroom liquid, tomato sauce, and remaining ingredients. Bring the mixture to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until the meat is tender.
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