Smothered Flank Steak
|Beef flank steak/Beef round steak||2 1⁄2 Pound|
|Worcestershire sauce||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Mushrooms/2 cans of 4 ounce each sliced mushrooms, drained||1⁄2 Pound, sliced|
|Chopped parsley||1 Tablespoon|
With sharp knife, score meat about 1/8 inch deep in diamond pattern on top side.
Season with salt and pepper.
Rub in Worcestershire sauce and oil.
Sprinkle top with paprika.
Place sliced onions and mushrooms in crock pot.
Roll flank steak, if necessary to fit easily, and place on top of onions.
Cover and cook on low setting for 8 to 10 hours.
Remove steak to warm carving platter and cut across the grain in thin diagonal slices.
Serve with onions and mushrooms, pouring unthickened gravy over all.
Sprinkle with parsley.