Braised Stuffed Flank Steak - Just Dutch Oven Recipes


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Braised Stuffed Flank Steak

1 1/2 lb Beef flank steak

Stuffing
2 tb Cooking fat
1/3 c Onion; chopped
4 c Dry bread cubes
1/4 ts Salt
ds Pepper
1/4 ts Poultry seasoning

Other Ingredients
2 tb Cooking fat
Salt
Pepper
1/2 c Onion; chopped
15 oz Tomato sauce
1/2 c Green pepper; chopped
1/2 c Celery; thinly sliced
4 oz Mushrooms; sliced with liqd

Pound flank steak evenly to about 9x12 inches, and 1/4 inch thick.

Stuffing: In a skillet, cook onion in fat until soft but not browned; add bread cubes and seasonings. Cook until bread is slightly toasted, stirring often.

Spread stuffing over one end of meat and roll meat up lengthwise. Fasten with metal skewers or tie with string. Close ends with skewers or tie one piece of string around the length of the roll.

In a Dutch oven, or a large pan with a tight-fitting lid, brown meat on all sides in 2 tablespoons fat. Season with salt and pepper. Remove meat from pan and pour off fat drippings. Add onion and cook until soft but not browned; stir often. Add tomato sauce and return meat to pan.

Cover tightly and simmer for 1 1/2 hours or until meat is done. A fork will pierce it easily when it's done.

Add green pepper, celery, and mushrooms and liquid 15 minutes before meat is done.

Remove meat roll to a serving platter. Remove skewers or string, and slice meat with a sharp knife.

Taste sauce and correct seasoning, if necessary, with salt and pepper.

Serve sliced meat with sauce.