| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box (6 ounces) Idaho hash brown potatoes |
| 1 1/2 |
c |
Hot water |
| 4 |
sl |
Bacon |
| 1 |
|
Beef flank steak (about |
| 5 1/2 |
|
Pounds) Salt and pepper to taste |
| 1 |
|
Jar (12 ounces) brown gravy |
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Dried thyme leaves, divided |
| 1 |
tb |
Flour |
| 1/4 |
c |
Red wine or water |
| 1 |
|
Bag (16 ounces) frozen vegetable combinations |
| 1 |
|
Regular size (10 x 16-inch) oven cooking bag |
INSTRUCTIONS
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, 1/4 cup gravy, parsley,
Worcestershire sauce and 1/2 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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