Stuffed Flank Steak
|Flank steak||2 Pound|
|Bread cubes||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dry parsley flakes||1 Tablespoon|
|Hot water||1 Tablespoon|
|Mushrooms||6 Large, scrubbed|
|Carrots||6 , pared|
|Whole onions||4 Small, peeled|
|Burgundy wine||3⁄4 Cup (12 tbs)|
Score flank steak on one side and place scored side down on chopping board.
Rub top of steak with salt and pepper.
Prepare stuffing from the next six ingredients as follows: Melt 2 tbs butter in medium-size frying pan over medium heat; saute' celery and onion until golden, then add parsley, salt and bread cubes.
Toss lightly and add just enough hot water to moisten slightly.
Spread evenly over steak.
Roll steak length wise (like a jelly roll) and fasten with skewer.
Tie with string in four or five places.
Rub steak roll with paprika and brown on all sides in 2 tbs butter in same frying pan.
Transfer to deep casserole.
Saute mushrooms, carrots and onions in pan, adding more butter if needed - then put vegetables around steak.
Deglaze the pan with the wine and pour warmed wine and pan drippings over the steak and vegetables.
Salt and pepper to taste.
Cover tightly and put in 350 degree oven for 1 1/2 hours.
Check occasionally, adding more liquid if necessary.
When meat is fork tender and vegetables are done, slice the meat roll in 1-1 1/2" slices, surround with vegetables and serve with gravy made from the liquid in the casserole.