Flank Steak Stuffed and Braised

Ingredients

• about two and one-half pounds
• salt
• pepper
• two cups stewed and strained tomato pulp
• one onion thinly sliced
• one green pepper shredded
• two sprays parsley
• the half of a small bay leaf
• two tablespoons Worcestershire sauce
• four tablespoons flour

Method

1. 1

   Score steak, sprinkle with salt and pepper, spread with stuffing, roll tightly, and sew.

2. 2

   Brown in Cottolene, then place in a Dutch oven with tomato pulp, onion, green pepper, parsley, bay leaf, and Worcestershire sauce.

3. 3

   Cook slowly for 3-4 hours.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 34. The excerpt below is the record exactly as published.

Flank Steak Stuffed and Braised Bon^ED Rice Dandelion Greens with Bacon Asparagus Salad Strawberry Short Cake Cafe Noir CREAM OF RICE SOUP 1 cup rice, well washed. 2 cups hot cream or milk. V/i quarts cold water. 34 cup butter. 1 onion sliced. 2 tablespoons flour. 1 green pepper cut in shreds. Salt, cayenne and nutmeg. 1 teaspoon finely chopped parsle^. Process: Heat water to boiling, season with salt and add rice, onion and green pepper (discarding seeds and veins). Cook until rice is soft; rub through a sieve. Melt butter in a saucepan, add flour, stir to a smooth paste, add cream slowly, stirring constantly. Add seasonings and cook over hot water ten minutes. Combine with rice mixture, continue cooking five minutes. Turn into hot soup tureen and sprinkle over with parsley. FLANK STEAK STUFFED AND BRAISED Select a flank steak weighing about two and one-half pounds. Have the butcher peel off the superfluous fat and tissue and score both sides diagonally in opposite directions. Remove the steak from paper when it comes from market and lay it flat on meat board, sprinkle with salt and pepper. Spread over it a thin layer of stuffing, (see Page 154), roll lengthwise, very compactly, sew the overlapping 76 5^ Sunday Dinners "^"^ Fifth Sunday edge securely, also the ends. Sprinkle roll with salt, pepper and dredge with flour. Place meat in pan with enough Cottolene to brown it richly, turning roll until it is richly browned all over. Then remove to Dutch oven or casserole; rinse dripping pan with a little boiling water, pour over meat and surround with two cups stewed and strained tomato pulp, one onion thinly sliced, one green pepper shredded (after removing seeds and veins), two sprays parsley, the half of a small bay leaf and two tablespoons Worcestershire sauce. Cover closely, place in oven and cook meat very slowly about three to four hours. Remove meat to serving platter. Dilute four table- spoons flour

Cook this with the app: pantry check, scaling, and the assistant.