Stuffed Flank Steak

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Flank steak
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - chopped (small)
1		Garlic - minced
1/2 cup	73g / 2.6oz	Mushrooms - chopped
1/4 cup	27g / 1oz	Celery - chopped
1/4 cup	36g / 1.3oz	Parsley - chopped
1 1/4 cups	296ml	Fresh bread cubes - cut in 1/4" cubes
3/4 teaspoon	3.8ml	Sage
1/2 teaspoon	2.5ml	Salt - + a pinch
1/8 teaspoon	0.6ml	Pepper - + a pinch
1		Egg - lightly beaten
1 tablespoon	15ml	Vegetable oil
1/4 cup	59ml	Water
1/4 cup	59ml	Burgundy

Recipe Instructions

To cook reduced quantities: reduce all ingredients proportionately except water and wine; do not reduce the water and wine at all.

1. Pound the steak on both sides.

2. Melt 2 tablespoons butter in cooker. Add onion and garlic. Stir fry until onion is soft. Add mushrooms and celery. Cook for 1 minute, stirring occasionally.

3. Remove cooker from heat. Add parsley, bread, sage, 1/2 teaspoon salt, 1/8 teaspoon pepper and egg. Mix.

4. Spread mixture on steak. Roll from the short end and tie with string at two-inch intervals. Close both open ends with toothpicks. Wipe inside of cooker with paper towel.

5. Heat oil and remaining butter (1 tablespoon) in cooker on medium-high heat. Brown meat on all sides and remove.

6. Remove cooker from heat. Drain off fat. Add water and wine. Stir to remove any frying residues attached to base. Add meat. Sprinkle a pinch of salt and pepper on meat.

7. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 20 minutes.

8. Remove cooker from heat. Allow to cool naturally.

9. Open cooker. Place meat on serving dish. Strain cooking liquid. Carefully cut and remove strings. Discard toothpicks. Carve meat at a slight diagonal. Serve hot, accompanied with strained juices.

Source:
Hawkins Futura Cookbook - 1987 Supplement

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