***** NONE *****
1 tablespoon butter or margarine 1/4 cup chopped mushrooms 1 minced green
onion/shallot 1/2 cup chopped pecans 2 tablespoon minced parsley 3/4 cup
bread cubes torn from day old bread Salt and pepper to taste Big pinch of
ground cardamom Big pinch of fresh/dried ginger Pinch of ground cloves 1
egg, slightly beaten SAUCE: 1/3 cup orange juice 1/2 cup beef bouillon,
canned or made with a bouillon cube
Prepare the flank steak for stuffing by scoring in a diamond pattern on
both sides with a sharp knife, cutting no deeper than 1/2 inch. Pound the
steak on both sides with a meat mallet on a chopping block until steak is
thin enough to roll.
In a skillet, cook the onion and mushrooms in hot butter 2 minutes. Turn
off heat and add pecans, parsley, bread cubes, salt pepper, cardamom,
ginger, cloves and egg. Mix well and cool.
Season the flank steak with salt and pepper. Spread the cooled stuffing
over the pounded meat to within 1/2 inch of the edges. Starting on a long
side, roll closed and tie at 2-inch intervals with kitchen string. Tie
lengthwise if needed to hold the filling in.
Brown the roll on all sides in a teaspoon of margarine in a range-
top-proof casserole. Add orange juice and bouillon. COver pan and roast in
a 350 degree oven 1 1/2-2 hours, turning once halfway through. Add liquid
if pan dries out.
When the roll is tender (poke with a skewer), move to a serving platter,
remove strings and slice. Strain the pan juices, if desired, and pour over
the meat. Garnish platter with parsley.
Also good served cold. Allow to cool completely before slicing. Omit pan
juice when serving cold.
~End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A