Ingredients
1 no ingredients
Directions
2 tablespoon instant minced onion 2 tablespoon water 4 tablespoon
vegetable oil divided 1 lb fresh mushrooms chopped 1 1/4 teaspoon
salt divided 1/4 cup dry bread crumbs 1 beaten egg 1 teaspoon coarse
ground black pepper
Pierce both sides of steak with fork tines. To make pockets for
stuffing, with a sharp pointed knife make a crosswise slit in center
of the steak, without cutting through to the bottom, leaving 1/2 inch
uncut on each side. Make a lengthwise pocket on each side by cutting
through the center of the meat to within 1 inch of the sides. Combine
onion with water; set aside for 10 minutes to soften. In a large
skillet heat 2 tablespoon of the oil. Add onion; saute until golden,
about 1 minute. Add mushrooms and 3/4 teaspoon of the salt; saute
until all of the liquid has evaporated, about 8 minutes. Add bread
crumbs and egg; mix well and cool. Spoon mushroom mixture into
pockets of steak with remaining 2 tablespoon oil. Sprinkle steak on
both sides with black pepper and remaining 1/2 teaspoon salt. Cook
over coals 4 minutes on each side for medium rare. * Origin: The
Messhall BBS (1:134/73)
=======================================================
=================== BBS: High Country East Date: 07-19-93 (21:29)
Number: 2056 From: FRED TOWNER
Refer#: NONE To: PERRY LOWELL Recvd: NO Subj: Recipes
Needed Conf: (33) GormetCook
Servings: 2 servings
Pepper Coated Stuffed Flank Steak Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into the distant past, at least as far as early Egypt, and maybe even further. However, generally, these early recipes were just very basic pictorial instructions for preparing meals.
As we move into Roman times around 25BC a man called Apicius assembled some documents describing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a very modern way of dining. Additionally, he informs us how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as basil, rue and parsley. During the following few centuries, the powerful families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe publications were in high demand, mostly as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Pepper Coated Stuffed Flank Steak recipe.
