Onion Stuffed Steak - Recipe


ONION STUFFED STEAK
1 1/2 c. bread stuffing mix 3 1/2 oz. can French fried onions 1 can water chestnuts, drained and chopped 3 tsp. salt Black pepper, to taste 1 tbsp. parsley flakes 1 tbsp. lemon juice 1 1/2 - 2 lb. round or flank steak, 1/2 inch thick 3 tbsp. flour 3 tbsp. olive oil 1 can beef consommé Combine stuffing mix, 3/4 of the onion, water chestnuts, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, parsley flakes, water and lemon juice. Toss lightly to moisten. Let stand. Score steak lightly on both sides. Combine flour, 1 1/2 teaspoon salt, pepper and sprinkle over both sides. Pound flour into meat. Place stuffing into center, packing firmly. Roll steak, secure with skewers or tie with string. Brown in olive oil, pour off drippings. Add consommé. Cover tightly and cook over low heat about 1 1/2 hours or until tender. Remove string or skewers before slicing. Use remaining onions for garnish. Can be prepared ahead and reheated. Also freezes well. When prepared ahead, do not slice until time to serve.

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Onion Stuffed Steak

· Dec 27 · #21108

Rosemary (Virginia) says:

Recipe is unclear about where to cook flank steak -- in the oven or on the top of the stove since the instructions say over low heat. We are going to choose in the oven.

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· Dec 27 · #21112

Cooks.com replies:

Hi Rosemary,

The recipe specifies to brown in oil, which would likely be done in a Dutch oven (with ovenproof handles) or a large cast iron skillet with a cover. Then it says to cover and continue to cook. Once the pan is covered, it's not terribly important what the heat source is; but since the recipe does say "cover tightly and cook OVER low heat" rather than saying "cover tightly and bake in oven" it would imply stove top cooking. I'm sure your dish will be fine in the oven if a low temperature is used (275-300°F).

Hope this helps!

-- CM

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