Recipe for Stuffed Flank Steak Dinner


1 box (6 ounces) idaho hash brown pot; atoes
1 1/2 cup hot water
4 slice bacon
1 beef flank steak (about
5 1/2 pounds) salt and pepper to taste
1 jar (12 ounces) brown gravy
2 tablespoon chopped parsley
1 teaspoon worcestershire sauce
1 teaspoon dried thyme leaves, divided
1 tablespoon flour
1/4 cup red wine or water
1 bag (16 ounces) frozen vegetable co; mbinations
1 regular size (10 x 16-inch) oven co; oking bag


In 2 quart microwave-safe casserole combine hash brown potatoes and water Cover loosely with plastic wrap; cook on High 3 to 4 minutes. On microwave safe plate, between sheets of paper towel, arrange bacon in a single layer. Cook on High 3 to 4 minutes or until crisp: cool. crumble. Cut a pocket in flank steak; season inside with salt and pepper Drain any remaining liquid from potatoes Into potatoes, stir bacon, 1/4 cup gravy, parsley, Worcestershire sauce and 1/2 teaspoon thyme Spoon into flank steak pocke t; secure with wooden toothpicks. Add flour into cooking bag; shake. Place prepared steak in bag. Stir wine into remaining gravy; spoon over steak. Place bag in

microwave-safe pie plate. Close bag according to package directions (including cutting the slits). Cook on High 4 to 5 minutes; cook on Medium 16 to 18 minutes. Carefully open bag; add vegetables. Reclose bag and cook on High 8 to 10 minutes or until vegetables are hot and meat is tender.

Makes 6 servings

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