Flank steak is pounded thin, and layered with prepared stuffing mix, green onions, and chopped bell pepper. It is then rolled up and baked for about an hour in a sauce of mushroom gravy and wine or apple juice, with garlic and Parmesan cheese.
INGREDIENTS (for 4 servings):
- 2 cups dry stuffing mix
- 1 cup boiling water
- 2 tablespoons butter or margarine
- 1 1/2 pounds flank steak, pounded thin for easy rolling
- 2 green onions, chopped
- 1 red bell pepper, chopped
- 1 (10.5 ounce) can mushroom gravy
- 1/4 cup red wine
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.