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This recipe for STUFFED FLANK STEAK, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Tuesday, July 25, 2006


1 2 to 2 1/2 pound flank steak
1 tsp seasoned instant meat tenderizer
2 tbsp flour
2 tsp seasoned salt
1/4 tsp seasoned pepper
1/2 c herb-seasoned stuffing
1 egg, slightly beaten
1/2 c canned sliced apples
1 tsp poultry seasoning
2 tbsp butter
1/2 tsp sage
1/4 c chopped onion
1/4 c seeded, chopped green pepper
1/4 c choped celery
2 tbsp shortening
1/2 c water
1/3 c Worcestershire sauce

About 2 hours before dinner: steak should be well trimmed, and scored on one side. On both sides sprinkle instant meat tenderizer as label directs, then flour mixed with seasoned salt and pepper. In bowl combine stuffing, egg, apples, poultry seasoning, melted butter, sage, onion, green pepper and celery.

Spoon into lengthwise center of unscored side of steak. Roll up steak lengthwise, enclosing stuffing; tie or skewer very securely. Begin heating oven to 325. Next, in hot shortening, in Dutch oven, brown steak on all sides; add water, Worcestershire sauce. Cover and bake 1 hour or until tender, basting occasionally. transfer to heated platter, seam-side down; remove string or skewers.

Serve meat sliced 1 inch thick and pass gravy.

Number Of Servings:
Number Of Servings:
5 to 6




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