"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mashed Potato Stuffed Flank Steak Recipe

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This recipe for Mashed Potato Stuffed Flank Steak, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1/4 lb. Andouille sausage, chopped
1 T. olive oil
1 small onion, chopped
1 celery rib, chopped
1/2 t. salt
1/8 t. pepper
2 T. dry white wine or chicken broth
1 sm. garlic clove, minced
1 c. instant mashed potatoes
1 c. hot water
2 T. chopped fresh parsley
1 1/2 t. chopped fresh thyme
1/8 t. ground nutmeg
1 1/2 lb. flank steak

Cook sausage in hot oil in skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside. Saute onion and next 3 ingredients in skillet 5 minutes or until tender. Add wine and garlic; cook 2 minutes or until liquid evaporates. Remove from heat. Stir together mashed potatoes and 1 cup hot water in large bowl; stir in sausage, onion mixture, parsley, thyme and nutmeg. Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 to 1/2-inch thickness using a meat mallet or rolling pin. Spread potato mixture evenly over flank steak, leaving 1/2-inch border. Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan. Bake at 425 for 10 minutes; reduce heat to 375. Bake 25-30 minutes or to desired degree of doneness.




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