Mushroom Stuffed Flank Steak Roll
|Beef flank steak||3⁄4 Pound|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Nonstick spray coating||1|
|Vegetable juice cocktail||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Quick cooking barley||1 Cup (16 tbs)|
|Snipped fresh parsley||3 Tablespoon|
Score steak on both sides by making shallow cuts at 1 inch intervals diagonally across steak in a diamond pattern.
Using a meat mallet, pound steak into a 10x8 inch rectangle.
Spread mushrooms on top of steak.
Roll up meat, starting from one short side.
Secure with wooden skewers.
Spray a cold large skillet with nonstick spray coating.
In the skillet brown steak roll on all sides.
Add vegetable juice cocktail and Worcestershire sauce.
Cover and simmer 55 to 60 minutes or till meat is tender, turning steak roll occasionally.
Meanwhile, in a medium saucepan heat the 1 1/2 cups water, onion, and bouillon granules to boiling.
Cover and simmer for 10 to 12 minutes or till water is absorbed.
Remove from heat and stir in parsley.
Transfer roll to a cutting board.
Stir together cornstarch and 2 tablespoons water.
Stir into liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.