Slow-Cooked Stuffed Flank Steak
TOTAL TIME: Prep: 20 min. Cook: 8 hours + 10 min.
YIELD: 8 servings.
This recipe came with my first slow cooker. Now I'm on my fourth slow cooker and I still use the recipe! —Kahty Clark, Byron, Minnesota
Ingredients
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1 beef flank steak (2 pounds)
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1 medium onion, chopped
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1 garlic clove, minced
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1 tablespoon butter
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1-1/2 cups soft bread crumbs (about 3 slices)
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1/2 cup chopped fresh mushrooms
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1/4 cup minced fresh parsley
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1/4 cup egg substitute
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3/4 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/2 cup beef broth
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2 teaspoons cornstarch
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4 teaspoons water
Directions
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1.
Flatten steak to 1/2-in. thickness; set aside.
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2.
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.
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3.
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.
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4.
Remove meat to a serving platter and keep warm. Skim fat from cooking juices; pour into a small saucepan.
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5.
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.
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