- 1 beef flank steak (2 pounds)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon butter
- 1-1/2 cups soft bread crumbs (about 3 slices)
- 1/2 cup chopped fresh mushrooms
- 1/4 cup minced fresh parsley
- 1/4 cup egg substitute
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup beef broth
- 2 teaspoons cornstarch
- 4 teaspoons water
- Flatten steak to 1/2-in. thickness; set aside.
- In a nonstick skillet, saute onion and garlic in butter until tender. Add the bread crumbs, mushrooms, parsley, egg substitute, poultry seasoning, salt and pepper; mix well.
- Spread over steak to within 1 in. of edge. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 8-10 hours.
- Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan.
- Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove string before slicing steak; serve with gravy. Yield: 8 servings.
Originally published as Stuffed Flank Steak in Country Woman July/August 2002, p37
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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