 |
Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
|
Diane Hixon's elegant slow-cooked meal is worthy of company. I like to make it on special occasions, she writes from Niceville, Florida. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. Ingredients:
1 package (8 ounces) crushed corn bread stuffing |
1 cup chopped onion |
1 cup chopped celery |
1/4 cup minced fresh parsley |
1/2 cup egg substitute |
1-1/4 cups beef broth |
1/3 cup butter, melted |
1/2 teaspoon seasoned salt |
1/2 teaspoon pepper |
1 beef flank steak (1-1/2 pounds) |
Directions:
1. In a large bowl, combine the stuffing, onion, celery and parsley. In a small bowl, beat the egg substitute; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.
2. Pound steak to 1/2-in. thickness. Spread 1-1/2 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt. slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak.
3. Cover and cook on low for 6-8 hours or until a meat thermometer inserted in stuffing reads 160° and meat is tender. Remove string before slicing. Yield: 6 servings.
|
|