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Flank Steak with Mushrooms Recipe

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This recipe for Flank Steak with Mushrooms, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret (Peggy/Mort) Flaherty
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 to 2 pounds beef Flank steak
1 pound fresh mushrooms or 2 cans (6 to 8 oz. each) sliced mushrooms
4 tbsp. salad oil
1 Medium Onion, sliced
1 Green pepper, cut into 1/2 inch squares
1 clove garlic, minced
2 Tbsp. flour
1 Beef bouillon cube
3/4 C. boiling water
1 can (8 oz.) tomatoes, broken up
2 Tsp. Worcestershire sauce
1 1/4 Tsp. salt

Directions:
Directions:
Thinly slice meat on the diagonal ( for easy slicing, place meat in the freezer for 1/2 hour) Rinse, pat dry and slice fresh mushrooms ( makes about 5 cups.) or drain canned mushrooms; set aside. Heat 2 tablespoons of the oil in a large skillet and add a few pieces of beef at a time. Brown on both sides; remove all of the meat and set aside. In the same skillet heat remaining 2 tablespoons of oil. Add onion, green peppers, garlic and mushrooms. saute 5 minutes. Stir in flour, cook and stir for 1 minute. Dissolve bouillon cube in boiling water; stir into skillet along with tomatoes, Worcestershire sauce and salt. Bring to boiling stirring constantly. Reduce heat and simmer\, covered for 3 minutes. Stir in meat and cook another 3 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Any kind of steak can be used in this dish

 

 

 

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