Stuffed Flank Steak With Currant Wine Sauce
Nutrition
Calories: 510.31 kcalCarbohydrates: 29.52 gProtein: 38.64 gFat: 24.97 gSaturated Fat: 10.27 gCholesterol: 96.82 mgSodium: 328.28 mgFiber: 1.57 gVitamin A: 6.661 IUCalcium: 58.61 mgIron: 4.2 mg
Ingredients
- 1-1/2 cups cubed bread stuffing
- 3/4 cup sliced mushrooms 5 or 6 medium
- 3 tbsp water
- 2 tbsp melted margarine or butter
- 2 tbsp grated Parmesan cheese
- 1-1/2 lbs beef flank steak scored on both sides
- 2 green onions thinly sliced
- 1/4 cup dry red wine
- 1/2 cup beef broth
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 1/3 cup currant or grape jelly
Instructions
- In a medium bowl, combine stuffing, mushrooms, water, margarine or butter and cheese. Spread stuffing over steak; starting from a short end, roll up meat jellyroll style. Fasten with skewers or string. Place in a slow cooker. Top with green onions. Pour wine and beef broth over steak.
- Cover and cook on LOW about 7 hours or until meat is tender. Remove meat; turn control to HIGH. Stir cornstarch mixture into drippings in cooker. Cover and cook on HIGH 10 to 15 minutes or until thickened. Stir in currant or grape jelly. Cut meat into crosswise slices. Serve with sauce.