Rolled Stuffed Flank Steak

Name: Rolled Stuffed Flank Steak
Yield: Makes 6 to 8 servings
Ingredients: 1 c. water or beef broth; Fat for browning; 2 tblsp. flour; ¼ c. melted shortening or salad oil; ½ c. chopped celery; 1 medium onion, chopped; 1 tsp. poultry seasoning; 1½ c. day-old bread, cut in ½″ cubes; 1 tblsp. prepared mustard; ⅛ tsp. pepper; 1 tsp. salt; 1 (1½ to 2 lb.) flank steak

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Gives the family a happy surprise

Ingredients

1 (1½ to 2 lb.) flank steak
1 tsp. salt
⅛

Starter

Method

Have steak scored (or do it yourself by crisscrossing shallow diamond-shaped cuts on both sides of meat to tenderize).
Sprinkle both sides with salt and pepper; spread mustard over top.
Toss bread, poultry seasoning, onion and celery with shortening.
Spoon mixture evenly over top of steak. Roll up, beginning with narrow end; fasten with skewer