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Linda's Stuffed Steak Recipe

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This recipe for Linda's Stuffed Steak, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Friday, April 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 fairly large flank steak, at least 1/2" thick
1 box Stove Top Cornbread Dressing Mix
2 Cans Mushroom Soup
1/2 Can (soup can) white wine
1 envelope Lipton Onion Soup (dry)

Directions:
Directions:
Prepare Stove Top per package instructions (in microwave). Let cool slightly. Trim flank steak of any fat. With a very sharp knife, butterfly flank steak and open up -- leave it joined, do not cut completely into 2 pieces. Season steak with salt and pepper. Spread stuffing mix over opened up steak, using all stuffing mix. Roll steak up like a jelly roll. Secure it with thread or cooking twine or skewers so it will not unroll and place in baking pan (needs a lid or cover with foil). Mix mushroom soup with dry onion soup until well blended. Add wine and stir (sauce will be very thick). Pour sauce over meat, cover and bake at 325 for 2 hours. Slice beef so it has pinwheel design and serve with sauce.


Personal Notes:
Personal Notes:
Well, mom developed the cheaper version, but I don't know why she changed the sauce -- I vote for my sauce over hers (Ha -- We always argued over stuff like this when we cooked -- she had her opinons and I had mine.) Her version is in this book also.

 

 

 

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