Nadine Brunswick of St. Augustine, Fla., wrote in search of a recipe for stuffed flank steak. She said she had a delicious recipe for it that came from a small cookbook put out by Pepperidge Farm some 30 years ago. Unfortunately, she lent the book to someone, and it was never returned. She contacted Pepperidge Farm, but it had no record of the recipe.
Donna Swanson from Olney sent in a recipe for a stuffed flank steak that she came across on Newman's Own brand website (www.newmansown.com) that uses a marinara sauce as a base for the sauce that the flank steak is cooked in. As in the recipe Brunswick was seeking, this calls for a prepared stuffing mix for the filling.
The key to success with this dish is being sure you take the time to pound the flank steak thin before rolling. Browning the meat helped to seal in the moisture followed by the slow cooking in the oven made for a tasty and tender dish. Slice the meat and serve with the accompanying sauce over noodles or pasta. Add a simple green salad and you will have an attractive, satisfying and budget-friendly meal.
Joann Woodard from Kingston, N.C., is looking for a recipe she has misplaced, most likely from the 1950s, for Baby Ruth cookies made with Baby Ruth candy bars. She said for years the recipe appeared on the side of the candy bar wrapper.
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Stuffed Flank Steak
Makes: 4 servings
2 pound pounds thin flank steak
2 cups herb-seasoned stuffing mix
2 teaspoons beef flavored instant bouillon or 2 beef flavored bouillon cubes
Flour, for dusting meat
3 tablespoons vegetable oil
1 cup chopped onion
1 clove garlic, chopped
1 24-ounce jar marinara sauce
1/2 teaspoon basil leaves
Preheat oven to 350 degrees.
Prepare stuffing mix according to package directions, dissolving bouillon in the liquid.
Pound flank steak well with a meat mallet or heavy pan to tenderize. Spread stuffing mixture evenly over top of steak within 1 inch of edges. Roll up steak, tucking in ends. Tie with string. Coat steak roll lightly with flour.
Heat oil in a large skillet. Brown meat roll on all sides. Transfer meat to a 21/2 quart baking dish or Dutch oven. In same skillet, cook onion and garlic until tender. Add marinara sauce and basil; cook and stir until smooth.
Cover and bake 1 hour, basting occasionally.Copyright © 2015, The Baltimore Sun