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| STUFFED FLANK STEAK | |
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1/2 stick butter 1 med. onion, chopped 1 (4 oz.) can mushroom stems pieces (drained) 1/4 c. chopped parsley (2 tbsp. flakes) 1 1/2 c. fresh bread crumbs 1 tsp. poultry seasoning 1/2 tsp. salt Dash pepper 1 egg, slightly beaten 1 (2 lb.) beef flank steak 1 (10 1/2 oz.) can College Inn beef broth Saute onions and mushrooms in butter. In bowl combine parsley, bread crumbs, poultry seasoning, salt, pepper, egg, sauteed mushrooms and onions. Pound flank (and score) steak, and brown on both sides. Place bread crumb mixture lengthwise down center of steak. Roll like a jelly roll and fasten with string at 1 inch intervals. In large skillet or Dutch oven. Simmer steak in the beef broth, 1 1/2 hours or until tender, remove string and cut into 1 inch slices. Thicken drippings. | |
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I made it low-carb by using 2 cups chopped keto bread instead of 1 1/2 cups regular bread crumbs and added about 1/4 teaspoon of keto-approved sweetener to the stuffing so it would taste like regular bread crumbs.
In the future, I think I will stuff the meat before browning so that the stuffing process is even easier. Thank you!