Stuffed Flank Steak with Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Family and friends are always impressed when this entree appears on the table, but it's actually quite easy. I sometimes assemble the steak roll in the morning and refrigerate before browning. The rich tomato sauce tastes great over mashed potatoes. Nadeen Shrewberry, Hickory, North Carolina Ingredients:
1 beef flank steak (about 1-1/2 pounds) |
1/2 cup chopped onion, divided |
2 tablespoons vegetable oil, divided |
2 cups cubed seasoned stuffing |
3/4 cup water, divided |
1/2 teaspoon poultry seasoning |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 can (28 ounces) diced tomatoes, undrained |
2 tablespoons ketchup |
1/4 cup chopped green pepper |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
Directions:
1. Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string.
2. Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
3. Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness. Yield: 4 servings.
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