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Vegetable Stuffed Flank Steak
Partially
cook the bacon in a skillet. Drain on paper towels and place in the
pocket with the onions. Mix the carrots, turnips, and parsley with the
salt and pepper and place on top of the bacon and onions. Close the
pocket with two skewers or sew with heavy string and brown evenly on all
sides in the oil. Put a rack in the bottom of a large saucepan and lay
the meat on the rack. Add enough water to fill the pan to the bottom of
the rack, but not cover the meat. Cover and simmer on top of the stove
for 1½ to 2 hours or until meat is tender. The juices cooking out of
the meat will flavor the water and they may be thickened for gravy.
Taste for seasoning. If the broth is too weak, add a bouillon cube or
two. You may wish to cook additional vegetables in the broth during the
last half of the cooking time.
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1
flank steak, about 1½ pounds, with a pocket
5 slices bacon
2 T. onion, chopped
1/2 c. carrots, grated
1/2 c. turnips, grated
3 T. fresh parsley, chopped
1/2 t. salt
1/2 t. freshly ground pepper
1 t. cooking oil |
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The recipe above appears in:
Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
edition.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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