Stuffed Flank Steak Dinner
Ingredients
1 box (6 ounces) idaho hash brown pot, atoes
1 1/2 cup hot water
4 slice bacon
1 beef flank steak (about
5 1/2 pounds) salt and pepper to taste
1 jar (12 ounces) brown gravy
2 tbsp chopped parsley
1 tsp worcestershire sauce
1 tsp dried thyme leaves, divided
1 tbsp flour
1/4 cup red wine or water
1 bag (16 ounces) frozen vegetable co, mbinations
1 regular size (10 x 16-inch) oven co, oking bag
Preparation
In 2 quart microwave-safe casserole combine hash brown potatoes and
water Cover loosely with plastic wrap; cook on High 3 to 4 minutes.
On microwave safe plate, between sheets of paper towel, arrange bacon
in a single layer. Cook on High 3 to 4 minutes or until crisp: cool.
crumble. Cut a pocket in flank steak; season inside with salt and
pepper Drain any remaining liquid from potatoes Into potatoes, stir
bacon, 1/4 cup gravy, parsley, Worcestershire sauce and 1/2 teaspoon
thyme Spoon into flank steak pocke t; secure with wooden toothpicks.
Add flour into cooking bag; shake. Place prepared steak in bag. Stir
wine into remaining gravy; spoon over steak. Place bag in
microwave-safe pie plate. Close bag according to package directions
(including cutting the slits). Cook on High 4 to 5 minutes; cook on
Medium 16 to 18 minutes. Carefully open bag; add vegetables. Reclose
bag and cook on High 8 to 10 minutes or until vegetables are hot and
meat is tender.
Makes 6 servings From the files of Al Rice, North Pole Alaska. Feb
1994
Servings: 1
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