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Category: Beef
Flank Steak Creole
Ingredients
1 1/2 lb Flank steak

Salt and pepper

2 tbsp Green pepper, chopped

1 tbsp Tomato paste

1/2 tsp Horseradish

1/4 tsp Sugar

1/2 cup Water

2 cup Stuffing mix - herb-seasoned

2 tbsp Cornstarch

1/4 cup Cold water

1 tbsp Tomato paste

Preparation
Score one side of meat. Sprinkle with Salt and pepper. Combine green pepper, onion, 1 tbs. tomato paste, horseradish, sugar, 1/2 cup water, and stuffing. Spoon stuffing mixture down middle of unscored side of flank steak. Fold ends over and overlap long sides; skewer together. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 8 to 10 hours. Remove meat. turn control to high. Dissolve cornstarch in 1/4 cup cold water; stir in 1 tbs. tomato paste. Add to juicesin pot. cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Pass sauce with the steak. Posted to recipelu-digest Volume 01 Number 267 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997

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