exported from cookworks for meal master, v7.0

title: rolled stuffed flank steak categories: entree servings: 6

2 lb flank steak

1 t pepper

1 c fresh breadcrumbs

3/4 c celery

1 c onion

1/4 c butter

1/2 t salt

1/8 t white pepper

1/8 t ground thyme

water 1/4 c flour

1/4 t ground ginger

score flank on both sides, in a diagonal crosshatch pattern rub with pepper all over combine breadcrumbs, celery, onions, salt, thyme, one fourth the butter, white pepper, and just enough water to make a thick paste mix well spread paste onto steak, leaving a 1 inch border all around rollup lengthwise and secure with string dredge in flour, patting with your hands to remove excess heat 2 tablespoons butter in a dutch oven, over a moderate flame add rolled flank and brown well on all sides add 1 cup water bring to a boil, reduce heat to very low, cover, and simmer for 2 hours remove to a serving platter remove string and keep warm combine ginger, cornstarch, and 2 tablespoons water mix well add to dutch oven and place over a medium low flame heat and stir until thickened pour into a gravy boat serve flank steak hot, with gravy to the side