Stuffed flank steak, swiss style

1 Servings

Ingredients

Quantity Ingredient
2 pounds Flank steak
Salt & pepper
¼ cup Minced onion
2 Apples (peeled, cored &
Sliced)
8 Pitted prunes
2 tablespoons Corn oil
1 cup Water
1 tablespoon Instant beef bouillon
1½ cup Apple juice
2 tablespoons Cornstarch
2 tablespoons Instant coffee
1 tablespoon Brown sugar
¼ teaspoon Onion powder

Directions

Trim excess fat from meat; score both sides & sprinkle with salt & pepper. lb. with meat mallet. Sprinkle one side with onion; arrange apples & prunes in center across short side of meat. Fold into thirds & tie. Heat oil in Dutch oven over med heat; add meat & brown on all sides. Reduce heat; add water & bouillon. Cover & simmer 1 hour or until meat is fork tender. Remove meat & keep warm. Gradually stir apple juice into cornstarch & coffee until smooth; stir in pan juices. Stir in 1 tsp. salt, brown sugar & onion powder; cook over med heat, stirring constantly, until mixture thickens & comes to a boil. Serve gravy over meat.

File

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