STUFFED FLANK STEAK
By Cindy Duffy
Flank steak
Stove Top Cornbread Stuffing Mix prepared to pkg. instructions
1 can cream of mushroom soup
1 can cream of celery soup
1 can golden mushroom soup
3 cans water
Cover flank steak with plastic wrap or place in a gallon size Ziploc bag, unsealed, and pound with a meat mallet or rolling pin, etc. turning over several times until desired thickness.
Take prepared stuffing and layer on top of the steak leaving a 1/2 inch margin all around the edges. Starting with long edge side (grain of meat should be running left to right) roll up and secure with metal turkey tines or toothpicks or tie with thread several places to hold in place.
Transfer to slow cooker. Season with your favorite seasonings. Mix soups and water with a whisk and pour over meat. Cover and cook on low for 6-8 hours or high for 4-6 hours.
Serve with potatoes or noodles and vegetable and salad of choice.
By Cindy Duffy
Flank steak
Stove Top Cornbread Stuffing Mix prepared to pkg. instructions
1 can cream of mushroom soup
1 can cream of celery soup
1 can golden mushroom soup
3 cans water
Cover flank steak with plastic wrap or place in a gallon size Ziploc bag, unsealed, and pound with a meat mallet or rolling pin, etc. turning over several times until desired thickness.
Take prepared stuffing and layer on top of the steak leaving a 1/2 inch margin all around the edges. Starting with long edge side (grain of meat should be running left to right) roll up and secure with metal turkey tines or toothpicks or tie with thread several places to hold in place.
Transfer to slow cooker. Season with your favorite seasonings. Mix soups and water with a whisk and pour over meat. Cover and cook on low for 6-8 hours or high for 4-6 hours.
Serve with potatoes or noodles and vegetable and salad of choice.
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