Mushroom stuffed flank steak roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound flank steak1/2 cup cooking white wine1 1/2 cup portabella mushrooms1 1/2 tbsp soy sauceFor gravy2 tbsp cornstarch2 tbsp water
Score steak on both sides by making shallow cuts at 1 inch intervals diagonaly across steak in a diamond patern. Using a meat mallet, pound steak into a 10x8 inch rectangle.
Spread mushrooms on top of steak. Roll up meat starting from one short side. Secure with wooden skewers.
Spray a cold large skillet with nonstick spray coating. Brown steak roll on all sides. Add white wine and soy sauce. Cover and simmer 55 to 60 minutes or till meat is tender turning occasionally.
Tranfer roll to a cutting board. Stir together cornstarch and 2 tbsp water. Stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. To serve remove skewers from meat and slice. Spoon gravy on top. Serve with couscous, mash potatoes or white rice.
Number of Servings: 6
Recipe submitted by SparkPeople user LEONA424.
Spread mushrooms on top of steak. Roll up meat starting from one short side. Secure with wooden skewers.
Spray a cold large skillet with nonstick spray coating. Brown steak roll on all sides. Add white wine and soy sauce. Cover and simmer 55 to 60 minutes or till meat is tender turning occasionally.
Tranfer roll to a cutting board. Stir together cornstarch and 2 tbsp water. Stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. To serve remove skewers from meat and slice. Spoon gravy on top. Serve with couscous, mash potatoes or white rice.
Number of Servings: 6
Recipe submitted by SparkPeople user LEONA424.
Nutritional Info Amount Per Serving
- Calories: 150.1
- Total Fat: 5.7 g
- Cholesterol: 37.8 mg
- Sodium: 281.9 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.3 g
- Protein: 16.1 g
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