Today was flank steak roulade with mashed potatoes. I decided to try it using the bagged country dressing since I wanted something with small bread cubes. I sauteed some diced onions, celery and peppers in olive until tender and then added the stuffing mix and not quite all the chicken broth that the stuffing called for. I did not want it to get too moist and turn into mush in the roll. I pounded the steak to about 1/4 inch thick, salt & pepper it, put the stuffing in and rolled it up. Then I browned it in my large skillet. Once browned, I added the left over onion and celery pieces with a bay leaf and 1 can plus the remainder of the can of chicken broth, covered it and put it in a 350 degree oven for about 1 hour and 15 minutes.
Once done, I removed it from the pan to rest, made a gravy with the strained pan juices and served it with sour cream mashed potatoes.
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