| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Beef |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Flank steak |
|
|
Salt and pepper |
| 2 |
tb |
Green pepper; chopped |
| 1 |
tb |
Tomato paste |
| 1/2 |
ts |
Horseradish |
| 1/4 |
ts |
Sugar |
| 1/2 |
c |
Water |
| 2 |
c |
Stuffing mix – herb-seasoned |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Cold water |
| 1 |
tb |
Tomato paste |
INSTRUCTIONS
Score one side of meat. Sprinkle with salt and pepper. Combine green
pepper, onion, 1 tbs. tomato paste, horseradish, sugar, 1/2 cup water, and
stuffing. Spoon stuffing mixture down middle of unscored side of flank
steak. Fold ends over and overlap long sides; skewer together. Place on
metal rack or trivet in slow-cooking pot. Cover and cook on low for 8 to 10
hours. Remove meat. turn control to high. Dissolve cornstarch in 1/4 cup
cold water; stir in 1 tbs. tomato paste. Add to juicesin pot. cook on high
for 15 to 20 minutes or until slightly thickened. Slice steak across the
grain. Pass sauce with the steak.
Posted to recipelu-digest Volume 01 Number 267 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997
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