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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 to 2 1/2 pounds flank steak 3/4 tsp. salt 1/4 tsp. pepper 1/3 cup butter 2 tbsp. chopped onion 2 tbsp. chopped green bell pepper 2 tbsp. tomato paste, divided 1/2 tsp. prepared horseradish 1/4 tsp. sugar 1/2 cup water 2 cups herb seasoned stuffing cubes 10 1/2 ounce can beef broth 1 1/2 tbsp. cornstarch
Directions
Preheat oven to 500 degrees. Score 1 side of flank steak in a diamond pattern with a sharp knife. Season steak with 1/4 tsp. salt and pepper. Melt butter in a large saucepan. Add onion and bell pepper and cook, stirring frequently, until tender. Stir in 1 tbsp. tomato paste, horseradish, 1/2 tsp. salt, sugar, water and stuffing cubes. Spoon the mixture down the center of the unscored side of steak, leaving a 1 inch border at each end. Fold ends of steak over stuffing mixture. Fold in long sides of steak to cover stuffing. Seal seams with skewers or toothpicks. Place rolled steak into a shallow baking pan and roast 15 minutes. Reduce oven to 350 degrees. Roast steak an additional 40 to 50 minutes. Meanwhile, combine beef broth, remaining 1 tbsp. tomato paste and cornstarch in a small saucepan. Heat to a boil. Boil, stirring, 1 minute until thickened. Remove steak from the oven and slice. Serve immediately with sauce.
Serves 4 to 6.
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