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title: rolled stuffed flank steak categories: entree servings: 6
2 lb flank steak
1 t pepper
1 c fresh breadcrumbs
3/4 c celery
1 c onion
1/4 c butter
1/2 t salt
1/8 t white pepper
1/8 t ground thyme
water 1/4 c flour
1/4 t ground ginger
score flank on both sides, in a diagonal crosshatch pattern rub with pepper all over combine breadcrumbs, celery, onions, salt, thyme, one-fourth the butter, white pepper, and just enough water to make a thick paste-mix well spread paste onto steak, leaving a 1-inch border all around rollup lengthwise and secure with string dredge in flour, patting with your hands to remove excess heat 2 tablespoons butter in a dutch oven, over a moderate flame add rolled flank and brown well on all sides add 1 cup water bring to a boil, reduce heat to very low, cover, and simmer for 2 hours remove to a serving platter remove string and keep warm combine ginger, cornstarch, and 2 tablespoons water-mix well add to dutch oven and place over a medium-low flame heat and stir until thickened pour into a gravy boat serve flank steak hot, with gravy to the side
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