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| Stuffed Flank Steak, Swiss Style 1 flank steak, about 1 1/2 - 2 pounds
salt
pepper
1/4 cup of minced onion
2 apples, peeled, cored and sliced
8 pitted prunes
2 tablespoons of corn oil
1 cup of water
1 tablespoon of instant beef bouillon
1 1/2 cups of apple juice
2 tablespoons of cornstarch
2 tablespoons of instant coffee powder
1 tablespoon of brown sugar
1/4 teaspoon of onion powder |
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Trim the excess fat and membranes from steak; score both sides and sprinkle with salt and pepper. Pound both sides with a meat mallet. Sprinkle one side with onion; arrange apples and prunes in center across short side of steak. Fold in thirds and tie securely. Heat oil in Dutch oven over medium heat; add steak and brown on all sides. Reduce the heat; add water and instant bouillon. Cover and simmer for 1 hour, or until the meat is fork tender. Remove meat, keep warm. Gradually stir apple juice into cornstarch and coffee until smooth; stir in pan juices. Stir in 1 teaspoon of salt, brown sugar and onion powder; cook over medium heat, stirring constantly, until mixture thickened and comes to a boil. Serve gravy over meat. Serves 6
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