Ingredients Jump to Instructions ↓

  1. Flank Steak and Stuffing

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon white pepper

  4. 2 lbs flank steak

  5. 2 tablespoons vegetable oil

  6. 1/3 cup chopped onion

  7. 1 (4 ounce) can mushroom pieces, drained and chopped (or 1/2 cup fresh, chopped)

  8. 1/2 cup parsley, chopped

  9. 2 tablespoons chives, chopped

  10. 1 tablespoon tomato paste

  11. 1/2 cup dry breadcrumbs

  12. 1/4 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 1 teaspoon paprika

  15. Gravy

  16. 3 strips bacon, chopped

  17. 3/4 cup finely chopped onion

  18. 1 cup hot beef broth, or more, to desired consistency

  19. 1 teaspoon Dijon mustard

  20. 2 tablespoons catsup

Instructions Jump to Ingredients ↑

  1. Lightly salt and pepper both sides of the flank steak.Spread one side with mustard.

  2. To prepare stuffing , heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.Add mushroom pieces and cook for 5 minutes.Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.

  3. To prepare gravy , saute bacon in a Dutch oven until partially done.Add the meat roll and brown on all sides, approximately 10 minutes.Add the finely chopped onions and saute for 5 minutes.Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.Transfer meat to a preheated platter.Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.Serve the gravy separately.

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