Stuffed flank steak dinner

1 servings

Ingredients

Quantity Ingredient
1 Box (6 ounces) Idaho hash brown potatoes
1½ cup Hot water
4 slices Bacon
1 Beef flank steak (about
5½ Pounds) Salt and pepper to taste
1 Jar (12 ounces) brown gravy
2 tablespoons Chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dried thyme leaves, divided
1 tablespoon Flour
¼ cup Red wine or water
1 Bag (16 ounces) frozen vegetable combinations
1 Regular size (10 x 16-inch) oven cooking bag

Directions

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, ¼ cup gravy, parsley, Worcestershire sauce and ½ 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

Related recipes