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CROCKPOT: Stuffed Flank Steak

Source of Recipe

Quick Cooking, Nov/Dec 98


List of Ingredients

1 package cornbread stuffing mix (8 oz) crushed
1 cup chopped onion
1 cup chopped celery
1/4 cup minced fresh parsley
2 eggs
1 1/4 cups beef broth
1/3 cup butter or margarine, melted
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 1/2 pounds flank steak


Recipe

In a large bowl, combine stuffing, onion, celery and parsley. In a small bowl, beat the eggs; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well. Pound steak to 1/2-in thickness. Spread 1.5 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt slow cooker. Remaining stuffing can be wrapped tightly in foil and placed over the rolled steak. Cover and cook on low for 6-8 hours or until a meat thermometer inserted in stuffing reads 165 degrees. Remove string before slicing.