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
Academics have traced the existence of recipes way back into ancient history, certainly as far back as ancient Egypt, and maybe further still. In practice though, in the main part, these old recipes were just simple hieroglyphic or cunieform instructions for food preparation.
As our culinary historical trip moves to more modern times we have a couple of interesting recipe books which appeared in the 14th Century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is popular today, but instead accounts of the types of meals on the menues of the rich people of the period. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including parsley and basil. The introduction of these new tastes prompted an outbreak in publications on food, many of which are now in private libraries. The introduction of television brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Pepper Coated Stuffed Flank Steak recipe.
