| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Flank steak |
|
|
Salt & pepper |
| 1/4 |
c |
Minced onion |
| 2 |
|
Apples (peeled, cored & |
|
|
Sliced) |
| 8 |
|
Pitted prunes |
| 2 |
tb |
Corn oil |
| 1 |
c |
Water |
| 1 |
tb |
Instant beef bouillon |
| 1 1/2 |
c |
Apple juice |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Instant coffee |
| 1 |
tb |
Brown sugar |
| 1/4 |
ts |
Onion powder |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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