Title

Stuffed Flank Steak

Subject

flank steak

salt

pepper

water

bouillon

bread

onions

celery

butter

margarine

thyme

egg

chicken bouillon cube

Description

Stuffed Flank Steak Serves 4

1 Flank Steak
salt & pepper
water or Bouillion
Stuffing:
5 or 6 slices of bread toasted and
cubed. Saute onions & celery (1 cup each)
in butter (marg.) till tender, add Thyme
and 1 egg to bred - add onions & celery
and 1 Chicken boullion cube in 1 cup
of hot water. Use enough water & Boullion

Back:
to stuffing to make a med dry Consistancy.
Flatten steak, spread dressing thinly,
roll up and tie with a string. Brown
meat well on all sides, add 1/2 cup
water and bake for 2 hrs. put rest of
dressing in pan with meat. 350°
(Bake at)

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# Stuffed Flank Steak

Serves 4

## Ingredients

- 1 flank steak
- Salt & pepper
- Water or bouillon

## Stuffing

- 5 or 6 slices of bread, toasted and cubed
- 1 cup Onions, sautéed
- 1 cup Celery, sautéed
- Butter (or margarine)
- Thyme
- 1 egg
- 1 chicken bouillon cube dissolved in 1 cup hot water

## Instructions

1. Sauté onions and celery in butter (or margarine) until tender.
2. Add thyme and 1 egg to the bread cubes.
3. Add the sautéed onions and celery, and 1 chicken bouillon cube dissolved in 1 cup of hot water.
4. Use enough water and bouillon to make a medium-dry consistency stuffing.
5. Flatten the steak and spread dressing thinly over it.
6. Roll up and tie with a string.
7. Brown meat well on all sides.
8. Add 1/2 cup water and place in pan. Put the rest of the dressing in the pan with the meat.
9. Bake at 350°F for 2 hours.

Creator

Paula Guffey

Source

RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0003-20260513-0156

Coverage

Indiana, US