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2 lbs flank steak
1 T dripping or butter
1 medium onion, minced
2 c bread cubes
a pinch of freshly crushed sage
2 t cut-up parsley
1 stem of celery
salt & pepper
1/2 c milk
2 more T dripping
2 sliced onions flour
1 c boiling water
1 c sour cream (optional) Lay the steak on a board and pound it. Cook the minced onion in one tablespoon of dripping, add bread
crumbs, seasonings, celery, parsley and milk, then spread mixture over the steak. Roll it up like a jelly roll and tie with string so it looks like a little body. Dredge the body with flour, brown it all round in the 2
tablespoons of dripping. Cover it with the sliced onions, pour boiling water into the pan, cover tightly and simmer for 3 1/2 to 3 hours. Or bake it in a tightly covered roaster at 350 degrees for 2 hours. When the body
is tender and brown a cup of sour cream may be added to make marvelous gravy. |
