Stuffed Flank Steak Recipe by Ruth Paget
Serves 4
Ingredients:
-4 tablespoons butter
-1/2 cup chopped onion
-3/4 cup chopped celery
-1/2 cup chopped celery leaves
-1 (4-ounce) can drained sliced mushrooms
-1 teaspoon salt
-1 teaspoon pepper
-1 teaspoon thyme
-4 tablespoons chopped parsley
-2 cups crumbled blue cheese crackers
-1/4 cup milk
-1 2-pound flank steak
-1 cup water
Steps:
1-Sauté onions and celery in butter in a sauce pan. Add celery leaves, mushrooms, salt, pepper, thyme, parsley, crumbled blue cheese crackers, and milk.
2-Pound steak to a ¼-inch thickness. Score one side. Spread sauce on unscored side. Roll and secure with toothpicks or string.
3-Preheat oven to 425 degrees Fahrenheit.
4-Brown meat on all sides in fat in a shallow baking pan. Bake for 30 minutes.
5-Place meat in a covered pan. Lower heat to 350 degrees Fahrenheit. Cook for 1½ to 2 hours or until tender. Slice and serve with pan juices.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
